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Squid salad with cumin seed and mustard dressing

Name: Squid salad with cumin seed and mustard dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 750g cleaned squid tubes; 2 teaspoons olive oil; 1 bunch watercress, leaves picked; 1/3 cup currants, soaked in boiling water for 10 minutes, then drained; 1/3 cup toasted pine nuts; 1/2 cup risoni pasta, cooked; 1 teaspoon toasted cumin seeds; 1 teaspoon wholegrain mustard; 1 1/2 tablespoons white wine vinegar; 1 tablespoon olive oil

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10m

Squid salad with cumin seed and mustard dressing

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by Nancy Duran

Recipe developer and food writer

Oct 02, 2015

Perfect as a summer starter or the main event, the flavour combinations in this squid salad are sure to wow your guests.

750g cleaned squid tubes
2 teaspoons olive oil
1 bunch watercress, leaves picked
1/3 cup currants, soaked in boiling water for 10 minutes, then drained
1/3 cup toasted pine nuts
1/2 cup risoni pasta, cooked

Cumin seed and mustard dressing

1 teaspoon toasted cumin seeds
1 teaspoon wholegrain mustard
1 1/2 tablespoons white wine vinegar
1 tablespoon olive oil

Method

1.

Cut squid tubes down one side to open out. Score inside in a criss-cross pattern, without cutting right through. Cut each tube lengthways into thirds.
2.

For the dressing, place ingredients in a jar and shake to combine.
3.

Heat the oil in a frypan over high heat. When very hot, add squid in batches, being careful not to overcrowd the pan. Cook for about 1-2 minutes until lightly browned all over.
4.

Combine squid with half the dressing, and season with freshly ground black pepper.
5.

Combine watercress, currants, pine nuts and risoni in a large bowl with squid and remaining dressing.