SALAD OF MARINATED CHARRED SQUID WITH CANNELLINI BEANS, ROCKET, AND CHILE
Provided by Jamie Oliver
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Try to get your fishmonger to skin and gut the squid for you. Score the squid lightly in a casual criss-cross fashion. Set it aside while you get a griddle pan very, very hot. You can also use a wok or the barbecue.
- Season the squid lightly with salt and pepper just before cooking, then add it to the pan. After a minute, it should be nicely charred, so turn it over and cook for a further minute. Remove the squid from the pan and set aside.
- Heat up the cannellini beans and sprinkle them into a bowl. Add the sliced chiles to the bowl with the rocket, lemon juice, and olive oil, and season. Cut the squid at irregular angles and toss it in with the rest of the ingredients. A good drizzle of extra-virgin olive oil over the top will finish it off nicely.
*** Explore more Salad Of Marinated Charred Squid With Cannellini Beans, Rocket, And Chile Recipes »
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Lynn English
[email protected]The salad was a bit too salty for my taste.
Galen Wilson
[email protected]I would have liked the squid to be a bit more charred.
Joy Velasquez
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Mohan Sunam
[email protected]I'm not a big fan of squid, but I loved it in this salad. It was so tender and flavorful.
Farrell Cruz
[email protected]This salad is a great make-ahead dish. I made it the night before and it was even better the next day.
Kehinde adeola
[email protected]I wasn't sure about the lemon-tahini dressing, but it was actually really good. It added a nice tanginess to the salad.
Christopher
[email protected]This salad is so flavorful and satisfying. I love the combination of squid, beans, and rocket.
Danish Shahani
[email protected]I've never had charred squid before, but it was amazing in this salad. I'll definitely be making it again.
Rich Kasuyo
[email protected]This salad is perfect for a summer cookout or picnic.
Rahmaan Khan
[email protected]I love that this salad is healthy and delicious. It's a great way to stay on track with my diet.
Mohammad Abu Taha
[email protected]This salad is a great way to get your daily dose of protein and vegetables.
Anne Guedehoussou
[email protected]I'm definitely going to be making this salad again and again.
Super cuber Reshan
[email protected]This salad is so versatile. You can add or remove ingredients to suit your own taste.
Stephanie Salladino
[email protected]I made this salad for a party and it was a huge hit. Everyone loved it!
Dagf Dsfgs
[email protected]The lemon-tahini dressing is the perfect finishing touch for this salad. It's tangy, creamy, and flavorful.
Liliane Louis
[email protected]I'm not usually a fan of rocket, but it works really well in this salad. It adds a nice peppery flavor that balances out the richness of the squid and beans.
Abati Faith
[email protected]This salad is a great way to use up leftover cannellini beans. I always have a can or two on hand, so this recipe is a lifesaver.
Breann Fair
[email protected]The charred squid is the star of this dish. It's so flavorful and tender. I could eat it all day long.
Ain Rokaya
[email protected]I love how easy this salad is to make. It's perfect for a quick and healthy lunch or dinner.
Kingsley Moasa
[email protected]This salad is a delightful explosion of flavors and textures. The charred squid is tender and smoky, while the cannellini beans add a creamy richness. The rocket and chile give the salad a nice peppery kick, and the lemon-tahini dressing brings it al