Sautéed Squid, Roasted Root Vegetable & Green Pea Puree

In the scorching summer heat, sometimes you don’t have much of an appetite for starchy foods. Today, I’d like to share a nutritious and healthy Western-style warm salad with you. It’s based on a green pea puree, paired with root vegetables and salt-grilled squid. This dish has a refreshing flavour, making it suitable as either an appetizer or a main course.

Ingredients:

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Basic Ingredients

carrots (cut into halfs)	4 sticks
Lebanese Cucumber (cut into quarters)	4 sticks
Squid	1 pc
Salt	½ tsp
Ground Black Pepper	300 ml
E.V. Olive Oil	2 tbsp
Edible Flowers	to taste

Pickled Radish

cherry radish	3 pcs
sugar	1 tsp
salt	½ tsp
White wine vinegar	2 tbsp

Green Pea Puree

Frozen peas	300g
Ice water	a bowl
E.V. Olive Oil	50ml
Salt	1 tsp
Rosemary	1 sprig

Steps

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1. Preheat the oven to 180°C. Take an oven-safe skillet (or use aluminum foil), and place the carrots and cucumbers in it. Drizzle with olive oil, sprinkle with a pinch of salt and black pepper, and bake for 20 minutes.

2. Slice the cherry radishes thinly, mix them with the marinade, and refrigerate for 1 hour.

3. Heat a pot of water until boiling, then add the green peas and blanch for 2 minutes.

4. Remove the green peas and place them in ice water for 3 minutes.

5. Place the green peas in a tall container, add extra virgin olive oil, salt, and rosemary. Then pour in the water used to soak the peas until it reaches the same level as the peas. Blend until you achieve a puree

6. Pass the green pea puree through a sieve to remove any solid bits

7. Clean and cut the squid (refer to the previous post for the cutting method). Heat a pan over high heat, add a small amount of oil, and stir-fry the squid for 30 seconds. Season with salt and black pepper during cooking.

8. Plate the dish. Start by placing 2 tablespoons of the green pea puree on the plate. Arrange the roasted cucumbers and carrots, squid, and cherry radishes on top. Finally, garnish with some edible flowers.