04 August 2013

Ottolenghi’s Seafood, Fennel & Lime Salad - IHCC



So this week at IHCC it is Mezze Madness & I have a less hectic weekend with plenty time in the kitchen.  So for me the perfect chill out weekend. Browsing through the Ottolenghi app I came across this terribly appealing little salad, which according to the blurb makes the perfect addition to a mezze platter.  So here you have it...a seafood, fennel & lime salad perfect on its own or as a contribution to a mezze platter.

Even better this one can prepped & on the table in a matter of minutes.

Ottolenghi’s Seafood, Fennel & Lime Salad 

Serves 4

Ingredients

2 small fennel bulbs
½ red onion, very thinly sliced
Juice & zest of 1 lime
2 garlic cloves, crushed
2 tbsp chopped dill
2 tsp chopped parsley
1 chilli, seeded & finely chopped
4 tbsp olive oil
Pinch salt
350g / 12oz baby squid, cleaned or buy frozen good to go.
16 tiger prawns, peeled & deveined
1 tbsp sumac
2 tbsp chopped coriander
Pomegranate seeds for garnish (optional)*

*Pomegranate seeds: buy a few pomegranates when they are in season, remove the seeds, place them in some small zip lock bags & freeze them to have on hand throughout the year.  These little jewel like seeds will defrost in minutes can brighten up many a salad.


Directions

Trim the bases & tops of the fennel bulbs. Slice widthways as thinly as you can. A mandolin is great for this, if not a very sharp knife; just watch those fingers. 

In a large bowl, mix the fennel & onion with the lime juice & zest, garlic, dill, parsley, chilli, 2 tablespoons of the olive oil & the salt. Set aside.


Place a heavy iron pan or griddle over a high heat & leave for a few minutes until piping hot. To test place your hand a few inches over the top of the pan, if you can keep it there for about 10 seconds it is not quite hot enough.

Meanwhile, mix the squid & prawns with the remaining 2 tablespoons of olive oil & a pinch of salt. Grill the seafood in small batches, turning over after 1 minute, then cooking until just done (roughly 1 more minute for the squid and 3-4 for the prawns). 

Remove to a chopping board & slice the squid into thick rings. Either leave the prawns whole or cut in half.



Add the seafood to the bowl & toss with the fennel & onion mixture. To serve, stir in the sumac & coriander. Taste &, if you need to, adjust the seasoning. Scatter with a few pomegranate seeds of you have them & serve. This salad can be kept in the fridge for a day.



This is one zingy, zest salad.  The fresh clean fennel bringing out the sweetness of the seafood & aromatic coriander make good bedfellows & the sumac adds flecks of its burnt pinkish hue & a zesty sharpness to this salad alongside the lime juice & zest.

Serve with crusty bread to mop up all the juices. This one is an Ottolenghi keeper, bright, vibrant & fresh perfect for Spring, Summer, Autumn or Winter & one that I am sure will be reappearing on my table sometime very soon.



If you like this you might like these...
Caramelised Fennel & Goat's Cheese

And for more Ottolenghi inspiration head over to I Heart Cooking Clubs.

Enjoy!

19 comments:

  1. Nice pics and a very fresh and healthy looking dish.

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    1. Thanks Lesley, it certainly was :) Looking forward to afternoon tea next week!

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  2. What a pretty dish. Love the combination of fennel and seafood.

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    1. Thanks Zosia, this was definitely an easy one to take pictures of:)

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  3. This looks very fresh and appealing! A wonderful pick for mezze! Lovely!

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    1. Thanks :) It was so bright & fresh & so quick to whip up....definitely another keeper :)

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  4. Absolutely everything about this salad is fabulous...from the squid and shrimp, which I just love, to the coriander, the crunchy fennel and the touch of sweet with the pomegranata. Perfect lunch!

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    1. Thanks Jamie, it is certainly one that I will be making again & likely again :)

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  5. Perfect summer salad. Light, refreshing, quick for busy nights. Great choice!

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    1. Thanks Michelle, a great pick for a busy night or a speedy lunch :)

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  6. This dish is absolutely glowing with clean and crisp flavors! Plus, it is simply dazzling on the plate. I imagine eating a plate of this makes one feel very satisfied and happy.

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    1. Thanks Kim, it was pretty as a picture for sure & did make me feel very happy :)

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  7. This is such a gorgeous salad--I would happily eat the whole plate. ;-) I love all the pretty colors and the flavors and textures sound wonderful. Great pick!

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    1. Thanks Deb, I did eat the whole plate!!

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  8. Great choice for mezze, Mairi. I adore fennel with seafood, so goes without saying this would be a winner for me - the addition of lime, coriander, and sumac takes it over the top. Totally need to try this one. I don't know about sharing that with three other people though, I think I could eat the lot!

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    1. Thanks Sue, yes I reckon you could eat it all :) ....maybe I should just always make double of any Ottolenghi recipe???

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  9. Ottolenghi App, I am behind the times. Must look that up although I really don't need any more recipes books or apps :o) Looks delicious though. So fantastic when you can have a weekend at home to chill and cruise to whatever takes your fancy.

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    1. :) It is a nifty little app :) Can one ever have too many recipes books? I reckon not until we have as many as Nigella, so a few more to go yet until we have too many me thinks!

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  10. On the off chance that you simply leave your fish on the sink, it would loss be able to its nutritious qualities. Fish and Seafood

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