Tonia Buxton

Squid and Pastoulma Salad

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Preparation info

  • Serves

    4–6

    as Meze

    • Difficulty

      Easy

Appears in

The Real Greek

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 tbsp. red wine vinegar
  • 2 tbsp. olive oil
  • 200 g Pastoulma, diced
  • 500 g squid, cleaned and chopped into rings
  • 100 g fresh watercress, tough stalks removed
  • 1 tbsp. capers, rinsed and drained
  • 1 tbsp. freshly chopped mint
  • Sea salt and freshly ground black pepper

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 for 1–2 minutes or until opaque. Remove from the pan with a slotted spoon and add to the pastoulma.
  • Stir the dressing into the hot pan, swirling around to warm it through.
  • Now make up the salad: Toss the watercress, capers and mint into the bowl with the pastoluma and squid. Drizzle over the warm dressing. Season as required. Divide between four small serving plates.