Grilled Squid & Fennel Salad - Cuisine Magazine - From New Zealand to the World

Name: Grilled Squid & Fennel Salad - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 whole squid, 600g (450g cleaned squid); 1 tablespoon extra virgin olive oil; a pinch of flaky sea salt; FENNEL SALAD; ¼ cup extra virgin olive oil; 2 large cloves garlic, sliced paper-thin; finely grated zest of 1 lemon; pinch of chilli flakes; 3 tablespoons lemon juice; 2 small fennel bulbs; 12 Sicilian Castelvetrano olives or other green olives, crushed with the back of a knife to remove the stones, coarsely chopped; ¼ cup coarsely chopped parsley or coriander/cilantro; freshly ground black pepper; 1 lemon cut into cheeks, to serve

www.cuisine.co.nz

Whole squid is inexpensive and such a great source of quality protein. Sicilian Castelvetrano olives are really what make this salad – they are buttery, meaty a

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Ingredients

2 whole squid, 600g (450g cleaned squid)
1 tablespoon extra virgin olive oil
a pinch of flaky sea salt
FENNEL SALAD
¼ cup extra virgin olive oil
2 large cloves garlic, sliced paper-thin
finely grated zest of 1 lemon
pinch of chilli flakes
3 tablespoons lemon juice
2 small fennel bulbs
12 Sicilian Castelvetrano olives or other green olives, crushed with the back of a knife to remove the stones, coarsely chopped
¼ cup coarsely chopped parsley or coriander/cilantro
freshly ground black pepper
1 lemon cut into cheeks, to serve