Squid salad with cumin seed & mustard dressing
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How to make Squid salad with cumin seed & mustard dressing
Yield = 4Prep time: 0:20
Cook time: 0:10
Total time: 0:30
Ingredients
- 750g cleaned squid tubes
- 2 teaspoons olive oil
- 1 bunch watercress, leaves picked
- 1/3 cup currants, soaked in boiling water for 10 minutes, then drained
- 1/3 cup toasted pine nuts
- 1/2 cup risoni pasta, cooked
Cumin seed & mustard dressing
- 1 teaspoon toasted cumin seeds
- 1 teaspoon wholegrain mustard
- 1 1/2 tablespoons white wine vinegar
- 1 tablespoon olive oil
Method
- Step 1 Cut squid tubes down one side to open out. Score inside in a criss-cross pattern, without cutting right through. Cut each tube lengthways into thirds.
- Step 2 For the dressing, place ingredients in a jar and shake to combine.
- Step 3 Heat the oil in a frypan over high heat. When very hot, add squid in batches, being careful not to overcrowd the pan. Cook about 1-2 minutes until lightly browned all over.
- Step 4 Combine squid with half the dressing, and season with freshly ground black pepper.
- Step 5 Combine watercress, currants, pine nuts and risoni in a large bowl with squid and remaining dressing.
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