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Salt and Pepper Squid With Roasted Fennel and Orange Salad

Salt and Pepper Squid With Roasted Fennel and Orange Salad

Serves: 2 or double for a famil􀁜 of 4
Prep time: 15 minutes
Cook time: 14 minutes

- 1 fennel bulb, shaved
- 2 oranges, segmented
- 1 x 60g bag bab􀁜 rocket
- 1 x 270g salt and pepper squid
- 1 tbsp olive oil
- 1 tsp seeded mustard

1. Pre-heat oven to 200C. Using a mandolin or sharp knife, finely shave the fennel bulb. Roast with olive oil, salt and pepper for 10 minutes
2. Remove the skin and white pith of the oranges with a knife
3. Over a bowl, carefully remove segments from the orange with a sharp knife. Squeeze excess juice after segmenting the orange and pour into a jar for the dressing.
4. Add together orange segments and roast fennel to the mixing bowl
5. Cook squid in the airfryer on 200C for 4 minutes
6. Shake together orange juice, olive oil, seeded mustard and pour over salad. Lightly toss salad and divide between 2 serving bowls topped with cooked squid.

Recipe Credit - Karol Foodie 


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