Seafood Fennel Salad

Name: Seafood Fennel Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 2 small fennel bulbs; 1/2 red onion, very thinly sliced; Grated zest and juice of 1 lime; 2 cloves garlic, crushed; 2 tablespoons chopped dill; 2 tablespoons chopped parsley; 1 mild chile, seeded and finely chopped; 4 tablespoons olive oil; 8 tiger prawns; 12 ounces (350g) cleaned baby squid; 500g octopus, marinated / optional); 1 tablespoon sumac; 2 tablespoons chopped cilantro; Coarse sea salt; Pomegranate seeds, for garnish (optional)

4 steps

Prep:30minCook:15min

Updated at: Thu, 17 Aug 2023 01:10:03 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories245 kcal (12%)

Total Fat15.7 g (22%)

Carbs14 g (5%)

Sugars5.4 g (6%)

Protein13.4 g (27%)

Sodium315.2 mg (16%)

Fiber4.2 g (15%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

0.5red onion

grated zest and juice of

2cloves garlic

crushed

2 tablespoonsdill

chopped

2 tablespoonsparsley

chopped

1chile

mild, seeded and finely chopped

4 tablespoonsolive oil

8tiger prawns

350gbaby squid

cleaned

500goctopus

marinated, optional

1 tablespoonsumac

2 tablespoonscilantro

chopped

coarse sea salt

pomegranate seeds

for garnish, optional

Instructions

Step 1

Trim the bases and tops of the fennel bulbs, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.

Step 2

To prepare the prawns, peel the shells away from the bodies, keeping the tail segment of the shell on. Cut a shallow slit along the back of each prawn and use the tip of a small knife to remove the dark vein.

Step 3

Place a heavy cast-iron pan, preferably a ridged grill pan, over high heat and leave for a few minutes until piping hot. Meanwhile, mix the prawns and squid with the remaining 2 tablespoons oil and a pinch of salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 more minute for the squid and 2 to 3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.

Step 4

Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the sumac and cilantro, then taste and adjust the seasoning. When pomegranate seeds are available, they make a beautiful garnish.