August 28, 2010

Seafood, fennel & lime salad

I'm loving all the fresh fennel at the moment and in my opinion they are best had at salads when you can still feel the crunch and the freshness and the beautiful aniseed flavour. With the addition of prawns and squid this salad is very wholesome and makes a perfect light meal on its own. It has so many flavours going for it: the aniseed, the fresh lime, the dill and the slight kick with the chilli.

Seafood, fennel and lime salad
(Recipe adapted from Ottolenghi The Cookbook)

1 big fennel bulb, finely sliced
1/2 Spanish onion, finely sliced
juice and grated zest of 1 lime
2 tbsp chopped dill
piece of mild chilli, seeded and finely sliced
4 tbsp olive oil
5 King prawns, peeled and de-veined
1 small tube of squid, cleaned and cut into rings
1 tbsp sumac
sea salt

In a large bowl, mix together the fennel, onion, lime juice and zest, dill, chilli and 2 tablespoons of olive oil. Season with salt and set aside. Place a grill pan over a high heat and leave until hot. Mix the prawns and the squid with the rest of the olive oil and season with salt. Grill them for a few minutes or until just cooked through. Add the seafood into the salad bowl, season with sumac and toss together.