Squid, Fennel & Potato Salad

13 Ingredients

Number of servings

Dressing

1 shallot, finely chopped
1 red chilli, deseeded and chopped
1 lemon, rind and juice
1tablespoons capers, chopped
1tablespoons mint, chopped
2tablespoons olive oil

250grams potatoes
2 fennel bulbs
3tablespoons olive oil
500grams prepared squid
100grams watercress, separated into leaves
1 pinch salt
1 pinch pepper

Nutrition per serving

15% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Put the potatoes in a saucepan of lightly salted cold water, bring to the boil and cook for 15-20 minutes or until just cooked through. Drain the potatoes and leave them to cool.

Step 2 of 5

Reserving the fronds for garnish, cut the fennel into thin wedges, leaving the root end intact to hold the pieces together. Put the fennel in a baking tin, drizzle with 1 tablespoon of the oil, season with salt and pepper and cook in a preheated oven, 190°C for 15 minutes until roasted and golden.

Step 3 of 5

Meanwhile, cut the potatoes in half. Heat 1 tablespoon of the oil in a frying pan and fry the potatoes until they are crisp and golden. Drain on kitchen paper and transfer to a large salad bowl.

Step 4 of 5

Make the dressing. Mix all the ingredients in a bowl.

Step 5 of 5

Heat the remaining oil in a large frying pan until it is smoking and carefully fry the squid for 2-3 minutes. Add the squid to the bowl. Remove the fennel from the oven, leave to cool slightly and add to the bowl with the dressing and combine gently. Stir through the watercress and serve at once.