Cast Iron

Seafood, Fennel, and Lime Salad

September  9, 2013
5 Ratings
Photo by Julia Gartland. Prop Stylist: Veronica Olson. Food Stylist: Anna Billingskog.
  • Serves 4
Author Notes

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 meze selection, with rustic white bread to soak up the juices. —Yotam Ottolenghi

What You'll Need
  • 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)
  1. Trim the bases and tops of the fennel bulbs, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
  2. To prepare the prawns, peel the shells away from the bodies, keeping the tail segment of the shell on. Cut a swallow slit along the back of each prawn and use the tip of a small knife to remove the dark vein.
  3. Place a heavy cast-iron pan, preferably a ridged grill pan, over high heat and leave for a few minutes until piping hot. Meanwhile, mix the prawns and squid with the remaining 2 tablespoons oil and a pinch of salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 more minute for the squid and 2 to 3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.
  4. Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the sumac and cilantro, then taste and adjust the seasoning. When pomegranate seeds are available, they make a beautiful garnish.

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Yotam  Ottolenghi

Recipe by: Yotam Ottolenghi

Yotam Ottolenghi owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. He writes for The Guardian, and appears on BBC. Sami Tamimi is a partner and head chef at Ottolenghi. Authors of the New York Times bestseller Jerusalem and the runaway hit Plenty, they have been featured in the New York Times, Saveur and the Los Angeles Times. They Live in London.

5 Reviews

Amy August 4, 2019
Delish! Great combination of flavors and texture. I served this on a bed of arugula drizzled with olive oil a fresh squeezed lemon.
whitney M. January 18, 2019
What could you use besides squid?
acwhitney March 11, 2019
It would probably be good with mussels, clams, lobster and maybe even swordfish or salt cod.
Lauren R. June 2, 2017
Wow. Made this one and along the way as it was coming together I felt like once it was all assembled I'd still need to doctor it up, but no! Another win from Mr. Ottolenghi!
Big P. July 3, 2014
This seafood salad made for a delicious lunch on a humid, mid-80's afternoon. I'll make it again and find some sumac.