Name: Chargrilled squid with fennel, lemon and feta salad and verjuice dressing
Yield: 4
Ingredients: 3 squid tubes, cleaned (about 350gm); 60 ml light olive oil (¼ cup); ½ tsp each of sea salt, freshly ground black pepper, caster sugar and chilli flakes; Fennel, lemon and feta salad; 1 small bulb of fennel, washed and thinly sliced using a mandolin; ½ Spanish onion, thinly sliced lengthways; 2 large vine-ripened tomatoes, quartered, seeds removed and cut into julienne; ¼ cup coarsely chopped mint; ¼ cup coarsely chopped flat-leaf parsley; 1 lemon, zested rind only; 100 gm marinated soft feta, crumbled; Verjuice dressing; 30 ml verjuice; 60 ml extra-virgin olive oil (¼ cup); 1½ tsp Dijon mustard; 1 clove of garlic, crushed

“My wife and I celebrated our 20th wedding anniversary at a wonderful retreat in the Margaret River, La Forêt Enchantée. As a surprise for my wife, I arranged the accommodation’s chef, Andrea Ilott, to prepare a special four-course meal for our celebration. Andrea created the most superb squid salad. Would you persuade her to share the recipe?”

Roberto and Sofia Renaldi, Ardross, WA

Request a recipe

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email [email protected]. All requests should include the restaurant’s name and address or business card, as well as your name and address.

Ingredients

3 squid tubes, cleaned (about 350gm)

60 ml light olive oil (¼ cup)

½ tsp each of sea salt, freshly ground black pepper, caster sugar and chilli flakes

Fennel, lemon and feta salad

1 small bulb of fennel, washed and thinly sliced using a mandolin

½ Spanish onion, thinly sliced lengthways

2 large vine-ripened tomatoes, quartered, seeds removed and cut into julienne

¼ cup coarsely chopped mint

¼ cup coarsely chopped flat-leaf parsley

1 lemon, zested rind only

100 gm marinated soft feta, crumbled

Verjuice dressing

30 ml verjuice

60 ml extra-virgin olive oil (¼ cup)

1½ tsp Dijon mustard

1 clove of garlic, crushed

Method

Main

1.Cut squid tubes open, clean any innards and score the inside flesh with a cross-hatch pattern, making sure you don’t cut all the way through. Cut each squid into 3cm x 5cm pieces and place in a bowl with olive oil, sea salt, sugar and chilli, cover with plastic wrap and set aside.

2.For fennel, lemon and feta salad, combine fennel, onion, tomato, mint, parsley, lemon rind and half the feta in a bowl and toss lightly to combine.

3.For verjuice dressing, combine all ingredients in a blender and process until smooth, season to taste with sea salt and freshly ground black pepper. Makes 100ml.

4.Heat a chargrill or barbecue over high heat, cook squid for 1-2 minutes or until it curls, turn and cook for another 1-2 minutes or until cooked through.

5.To serve, toss salad with three-quarters of the dressing, place into bowls and top with squid and scatter with remaining feta. Drizzle with remaining dressing, season to taste and serve immediately.

Andrea Ilott

Styling by David Morgan

Ingredients

Method

Main

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