Warm squid with green salad

Name: Warm squid with green salad
Total time: 25 min
Yield: 3
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 0 to taste; Ground black pepper 0 to taste; Sorrel 70 g

3 servings

25 minutes

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

Energy value per serving

CaloriesProteinsFatsCarbohydrates

880.9

kcal

85.6g

grams

50.8g

grams

19.9g

grams

Ingredients

3servings

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:
1. Squid: 480 g
2. Olive oil: 80 ml

2
Dress the mixed salad with olive oil, add salt and pepper.
Required ingredients:
1. Mixed salad leaves: 50 g
2. Olive oil: 80 ml
3. Salt: to taste
4. Ground black pepper: to taste

3
Slice the cucumber into thin strips.
Required ingredients:
1. Cucumbers: 120 g

4
Mix sour cream and tahini paste in the specified proportions.
Required ingredients:
1. Sour cream: 180 g
2. 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:
1. Mixed salad leaves: 50 g
2. Cucumbers: 120 g
3. Sour cream: 180 g
4. Squid: 480 g
5. Pomegranate seeds: 40 g
6. Sumac: 3 g
7. Narsharab sauce: 40 ml

Warm squid with green salad

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