Squid and Fregola
A simple salad that can served either warm or cold and perfect for the spring/summer months.
Ingredients
- 1 cup fregola
- 250 g fresh squid (Cleaned and washed)
- 4 cups water (to cook the fregola)
- 3 cherry tomatoes
- ½ a large lemon
- 3 tbsp olive oil
- Salt & pepper
Instructions
- Place the cleaned squid including the head in baking dish, season with salt and pepper, drizzle over some olive oil and pell a large piece of lemon zest on top. Place in the oven at 200 degrees celsius and bake for 15 minutes.
- In the meantime. place a large pot with 4 cups of water and salt over medium-high heat and bring to a boil. Pour in the fregola and cook for 8 minutes. Once cooked, drain the fregola and transfer them into a bowl.
- Chop and add the tomatoes to the bowl of fregola. Also, chop the body of the squid and toss it into the bowl Cut the head of the squid in halves or leave whole and add them to the bowl.
- Using your fingers roughly cut a few leaves of basil and add that to the bowl. Drizzle with olive oil, squeeze in half of a lemon juice, season with salt and pepper, and serve warm with your choice of salad dressing. (I used a simple basil vinaigrette.
Video
Notes
This salad can also be refrigerated and served cold.
Nutrition
Serving: 3gCalories: 501kcalCarbohydrates: 64gProtein: 24gFat: 16gSaturated Fat: 2gCholesterol: 194mgSodium: 60mgPotassium: 443mgFiber: 3gSugar: 3gVitamin A: 115IUVitamin C: 17mgCalcium: 59mgIron: 2mg
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