Warm squid and chermoula salad with crisp fennel

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Recipe by:   Abigail Donnelly
Serves:   4
Prep time:   10 minutes
Cooking time:   4
Cooking Instructions

Using a sharp knife, make a slit along the length of the squid tubes, then open them out and cut a crisscross pattern across the surface of each.

In a frying pan over a high heat, sear the squid in the oil for 2 to 3 minutes a side, or until slightly golden in colour and just cooked through.

Toss the cooked squid with the chermoula until evenly coated, then distribute between four serving bowls and top with the fennel shavings, spring onion and coriander. Add a squeeze of lime juice and scatter with lime zest, season to taste and serve.

TASTE’s take:

Iridescent crystal and glass lend high-style chic to a sophisticated Mother’s Day soiree, effortlessly composed of Woolworths’ ready-prepared meals and a few genius touches.

Wine: Spier Private Collection Chardonnay 2008

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