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Warm squid salad with grilled vegetables, lemon and parsley

LAUWE_INKVISSALADE_GEGRILDE_GROENTEN_CITROEN_PETERSELIE_345_1

Ingredients

700 g Ardo Broccoli florets
700 g Ardo Romanesco florets
700 g Ardo Cauliflower florets
50 g Ardo Oven-dried tomatoes
200 g Ardo Black beans
20 g Ardo Parsley
20 g Ardo Garlic cubes
2 lemons
100 g pine nuts
600 g squid
Yellow frisée lettuce
100 ml olive oil
Salt and pepper

Allergens

Fish

Preparation

Spread the vegetables across an oven dish and drizzle with olive oil. Season with salt and pepper and bake in the oven on a grill plate at 200°C for 6-10 minutes.
Make the marinade for the squid using the rest of the olive oil, garlic, finely chopped oven-dried tomatoes, parsley, black beans and pine nuts.
Briefly fry the squid and top it with the marinade and lemon juice.
Arrange the warm grilled vegetables and squid on a plate, then top with the yellow frisée lettuce and lemon zest.

Ardo products used in this recipe

Romanesco florets 30/60

RO5

Broccoli florets "large" - 40/60

BRI

Garlic diced

LOK

Parsley

PEG

Cauliflower florets 30/60

BL6

Oven dried tomatoes

TOG

Black beans

BZW

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