Salad with squid, vegetables and smoked cheese

4 servings

15 minutes

Easy to prepare and very elegant on a plate, salad with squid, vegetables and smoked cheese is perfect for guests or just as a treat for yourself. Tender to taste, the mollusks are quite affordable, unlike other seafood, and literally a couple of minutes are enough to cook them. Mini squid are better suited for this salad - they are good because they get beautiful scorch marks from the grill. To make it easier to cut them up, you can slightly freeze the fresh carcasses.

Energy value per serving

• Calories: 379.2
• Proteins: 16g
• Fats: 32.3g
• Carbohydrates: 8.1g

Ingredients

• Mini squids: 12 pc
• Large cherry tomatoes: 8 pc
• Sweet pepper: 1 pc
• Zucchini: 1 pc
• Garlic: 1 clove
• Lemon: 0.5 pc
• Smoked Suluguni Cheese: 100 g
• Parsley: 15 g
• Olive oil: 100 ml
• Salt: to taste
• Fresh pepper: to taste

Cooking steps

1. Clean the squid from membranes, rinse, and place on a napkin to absorb excess moisture. Grate the smoked suluguni on a coarse grater.

   Required ingredients:

   • Mini squids: 12 pieces
   • Smoked Suluguni Cheese: 100 g

2. Make shallow cross cuts on the bottom of the tomatoes. Dip them in boiling water for 30 seconds and immediately cool in ice water, then peel, leaving green stems on six tomatoes.

   Required ingredients:

   • Large cherry tomatoes: 8 pieces

3. Tear the leaves from the parsley stems and chop finely, remove the core from the garlic clove (if present) and finely chop the clove or grate it on a special fine grater for garlic until it becomes a paste.

   Required ingredients:

   • Parsley: 15 g
   • Garlic: 1 clove

4. Grate two tomatoes (or puree them with a blender) on the same grater. Mix the chopped parsley, garlic, and tomatoes, season with the juice of half a lemon, salt, and pepper to taste, and mix again.

   Required ingredients:

   • Lemon: 0.5 piece
   • Salt:  to taste
   • Fresh pepper:  to taste

5. Sauté squid (with tentacles) along with large chopped pepper and zucchini in olive oil on a grill pan until golden grill marks appear on both sides, seasoning with salt and pepper to taste.

   Required ingredients:

   • Mini squids: 12 pieces
   • Sweet pepper: 1 piece
   • Zucchini: 1 piece
   • Olive oil: 100 ml
   • Fresh pepper:  to taste
   • Salt:  to taste

6. Place the vegetables in a deep plate, drizzle with a dressing of parsley, garlic, and tomatoes, top with squid and halved cherry tomatoes. Sprinkle with grated cheese and drizzle with olive oil.

   Required ingredients:

   • Parsley: 15 g
   • Garlic: 1 clove
   • Large cherry tomatoes: 8 pieces
   • Smoked Suluguni Cheese: 100 g
   • Olive oil: 100 ml