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Squid salad with chili peppers

Number: 4 persons

Complexity: easy

Working time: 30 min

Total preparation: 30 min

    Ingredients

    • 2 Squid tubes (freezer)

    • half a bag of arugula

    • 3 red chili peppers

    • half bunch of mint

    • 1/3 bunch of coriander

    • 1/3 bunch of basil

    • 1 tsp tabasco

    • 2 cloves of garlic

    • 1 small red onion

    • 2 tbsp pine nuts

    • juice of 1 lemon

    • salt and pepper to taste

    • sugar to taste

    Other supplies

    Preferably a grill pan, if you don't have one, do it in a regular pan!

      Wonderfully fresh summer Mediterranean salad with a hint of the East (coriander). How not to like coriander, here's a tip. Don't put coriander in it!

      Mis en place

      Thaw the squid, this is faster if you place the tubes in the water.

      Sprinkle the squid with salt, pepper, tabasco, garlic and, if possible, let it marinate for a few hours.

      Cut the onions into very fine rings and place them in a bowl with cold water. This removes the sharp onion taste.

      After 30 minutes, drain the onions and set aside

      Chop the herb leaves (mint, coriander and basil) and add them.

      Cut the peppers lengthwise, remove the seeds and cut into very thin strips.

      Chop the herb leaves (mint, coriander and basil).

      Preparation

      Heat a grill pan (medium/high), place the squid in it and press with another pan to flatten and sear the squid.

      Let stand for 1 minute.

      Turn the squid, put the second pan back on and fry for another 1 minute.

      Let the squid cool slightly and cut the tubes into thin rings.

      Squeeze. In a large bowl, add the juice from the lemon and the onion rings (optional: a little sugar), stir briefly.

      Add 2/3 of the squid and then the pine nuts and chili peppers.

      Add the herb leaves (mint, coriander and basil).

      Season with salt and pepper and mix well.

      Divide the salad among the 4 (deep) plates and place the rest of the squid rings on the salad to finish it off.

      You can eat the salad lukewarm/cold.

      KPK/25jun18

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