Warm squid with green salad

3 servings

25 minutes

Recipe from Pavel Kazmin, chef of the restaurant Molto buono 2.0.

Energy value per serving

• Calories: 880.9
• Proteins: 85.6g
• Fats: 50.8g
• Carbohydrates: 19.9g

Ingredients

• Squid: 480 g
• Mixed salad leaves: 50 g
• Sour cream: 180 g
• Tahini: 60 g
• Olive oil: 80 ml
• Pomegranate seeds: 40 g
• Cucumbers: 120 g
• Narsharab sauce: 40 ml
• Sumac: 3 g
• Salt: to taste
• Ground black pepper: to taste
• Sorrel: 70 g

Cooking steps

1. Pat the squid body dry with paper towels and fry in a hot pan with olive oil on all sides for about 5 minutes until cooked. Then cut into rings 2 cm thick.

   Required ingredients:

   • Squid: 480 g
   • Olive oil: 80 ml

2. Dress the mixed salad with olive oil, add salt and pepper.

   Required ingredients:

   • Mixed salad leaves: 50 g
   • Olive oil: 80 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Slice the cucumber into thin strips.

   Required ingredients:

   • Cucumbers: 120 g

4. Mix sour cream and tahini paste in the specified proportions.

   Required ingredients:

   • Sour cream: 180 g
   • Tahini: 60 g

5. Place salad leaves on a plate, then add cucumber ribbons and sour cream sauce. Top with rings of squid. Sprinkle with pomegranate seeds and sumac spice. Drizzle with narsharab sauce.

   Required ingredients:

   • Mixed salad leaves: 50 g
   • Cucumbers: 120 g
   • Sour cream: 180 g
   • Squid: 480 g
   • Pomegranate seeds: 40 g
   • Sumac: 3 g
   • Narsharab sauce: 40 ml