Squid salad with cumin seed & mustard dressing

Cooking Salads Squid salad with cumin seed & mustard dressing

This beautiful squid and pasta salad is the perfect lunch for a hot summers day.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Lactose free Milk free Soy free
  1. Cut squid tubes down one side to open out. Score inside in a criss-cross pattern, without cutting right through. Cut each tube lengthways into thirds.
  2. For the dressing, place ingredients in a jar and shake to combine.
  3. Heat the oil in a frypan over high heat. When very hot, add squid in batches, being careful not to overcrowd the pan. Cook about 1-2 minutes until lightly browned all over.
  4. Combine squid with half the dressing, and season with freshly ground black pepper.
  5. Combine watercress, currants, pine nuts and risoni in a large bowl with squid and remaining dressing.

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750g cleaned squid tubes
2 tsp olive oil
1 bunch watercress, leaves picked
1/3 cup currants, soaked in boiling water for 10 minutes, then drained
1/3 cup toasted pine nuts
1/2 cup risoni pasta, cooked
1 tsp toasted cumin seeds
1 tsp wholegrain mustard
1 1/2 tbsp white wine vinegar
1 tbsp olive oil

Adv

Autors
Preparation time
20
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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