Squid and Celery Salad
Squid and Celery Salad



  • 1 tsp each fennel, caraway and coriander seeds
  • 4 tbsp olive oil
  • 1 crushed garlic clove
  • 2 celery stalks
  • 2 squid, cleaned and with the cones split open
  • ½ lemon, juice only
  • Lightly toast all the seeds for 6 mins, then add to a mixing bowl with the olive oil and garlic. Shave the celery into the bowl with a vegetable peeler, and mix well.
  • Pat the squid dry with kitchen paper, then roll into a tube and slice as thinly as you can. Add the fine ribbons of squid to the celery and seeds mixture. Squeeze over the lemon juice and sprinkle in some sea salt and black pepper. Mix thoroughly and leave to marinate for 10 mins, then serve the raw squid salad with the marinating juices drizzled over the top.
45 mins
2 serving

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