Squid, Coriander & Lime Salad with Pickled Vegetables

Name: Squid, Coriander & Lime Salad with Pickled Vegetables
Yield: Squid (For Four Starters)
Ingredients: 300ml (11fl oz) cider vinegar; 1 teaspoon finely ground star anise; 4 limes, juiced and the zest finely grated; 1 tablespoon Asian fish sauce; 1 cup finely sliced spring onions; 600ml (1 pint) water; 120ml (4fl oz) extra virgin olive oil; 40ml (1½fl oz) sesame oil; 2 teaspoons sesame seeds; 1 cup fresh coriander leaves; 3 red peppers, cut in half and seeds removed; 2 tablespoons grated peeled ginger; 200g (7oz) caster sugar; 1 cucumber; 4 medium-sized carrots, peeled; 1 20cm (8in) piece of mooli (daikon), peeled; 500g (18oz) cleaned squid (medium size or small is best for this dish)

Preparation info

Squid (For
Four
Starters)

Difficulty
Medium

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

This is a perfect dish for summer and if you already have some pickles in your fridge it is quick to make up. The pickles give the dish a lovely crunch; the recipe given here makes enough to set some aside for future occasions.

Ingredients

Pickled Vegetables

300ml (11fl oz) cider vinegar
600ml (1

Fish course
Starter
Pescatarian
Gluten-free
Summer

Method

Bring the vinegar, water, sugar, star anise and ginger to the boil, put a lid on the pot and simmer for 5 minutes. Meanwhile, finely julienne the peppers, mooli and carrots. Slice the cucumber into thin discs and mix in a large bowl with the other vegetables. Put these into a large glass or ceramic preserving jar and sit the jar in a tub of hot water for a few minutes to warm. Bring the picklin