Yotam Ottolenghi's Seafood, Fennel, and Lime Salad

This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our questions and giving away copies of their book to a few lucky readers.

You can almost smell the Mediterranean in this salad, with its fresh seafood, herbs, garlic, and sumac. The best way to serve it is as part of a mezze selection, with rustic white bread to soak up the juices.

More: Find the right wines to pair with your mezze selection.

Seafood, Fennel, and Lime Salad

Serves 4

2 small fennel bulbs
1/2 red onion, very thinly sliced
Grated zest and juice of 1 lime
2 cloves garlic, crushed
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
1 mild chile, seeded and finely chopped
4 tablespoons olive oil
8 tiger prawns
12 ounces cleaned baby squid
1 tablespoon sumac
2 tablespoons chopped cilantro
Coarse sea salt
Pomegranate seeds for garnish (optional)

See the full recipe (and save and print it) here.

Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Photography credit: Richard Learoyd © 2013