Squid and Pastoulma Salad

Name: Squid and Pastoulma Salad
Yield: Serves 4–6 as Meze
Cuisine: Greek
Ingredients: Juice of 2 limes; 150 ml extra virgin olive oil; 2 tbsp. olive oil; 3 tbsp. red wine vinegar; 500 g squid, cleaned and chopped into rings; 200 g Pastoulma, diced; 1 tbsp. capers, rinsed and drained; 100 g fresh watercress, tough stalks removed; Sea salt and freshly ground black pepper; 1 tbsp. freshly chopped mint; Sea salt and freshly ground black pepper

Preparation info

Serves
4–6
as Meze

Difficulty
Easy

Appears in

The Real Greek

By Tonia Buxton

Published 2016

About

A Greek equivalent of ‘Surf & Turf’, this really is peasant food at its best. Pastoulma, our spicy Greek sausage with its rich red oiliness is a perfect match for the squid in this salad.

Ingredients

150 ml extra virgin olive oil
Juice of 2 limes
3

Europe
Greece
Starter
Mediterranean
Gluten-free

Method

Make the dressing: Mix together the olive oil, lime juice and red wine vinegar. Season well with salt and pepper, then set aside.
Heat the olive oil in a large frying pan over a medium heat. Add the pastoulma and fry for 3–4 minutes until it becomes brown and slightly crisp. Transfer to a large serving bowl.
Now add the squid to the hot pan and stir-fry