Jamie Magazine
By Andy Harris
15 mins
Super easy
serves 4
About the recipe
You can find small bottles of yuzu (a Japanese citrus fruit) juice in good supermarkets and Asian stores, otherwise use lime juice.
Recipe From
Ingredients
1 squid, cleaned, from sustainable sources
olive oil
½ tablespoon soy sauce
250g cooked octopus, from sustainable sources
8 large cooked peeled prawns, from sustainable sources
1 generous handful of salad leaves
1 small handful of edible flowers
YUZU & SESAME DRESSING
1 tablespoon sesame seeds
3 tablespoons toasted sesame oil
½ tablespoon soy sauce
1 tablespoon yuzu juice (or the juice of ½ a lime)
1 teaspoon togarashi spice mix
Method
- Slice the squid. Heat ½ tablespoon of olive oil in a small frying pan over a medium heat, add the squid and cook for 3 to 4 minutes.
- Turn the heat up to high, add the soy sauce and stir continuously for a further 2 minutes, or until the squid is tender and coated in soy. Transfer to a salad bowl.
- Toast the sesame seeds in a dry frying pan until golden, then remove to a small bowl and combine with the remaining dressing ingredients.
- Slice the octopus, then place in the salad bowl, with the prawns and salad leaves.
- Add the dressing and toss together well. Sprinkle with the edible flowers and serve.
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