Cuttlefish salad with plum tomatoes and snow peas

PT45M

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Ingredients

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Cuttlefish salad

To serve

1
To begin, blend the plum tomatoes to a smooth consistency in a food processor and pass through a fine sieve into a saucepan
2
Add the garlic to the pan and, over a medium heat, gently bring the tomato mixture up to 65°C. Season with salt, then whisk in a little extra virgin olive oil to taste
3
Meanwhile, remove the tentacles from the cuttlefish by pulling them away from the body. Remove the beak, entrails and ink sac and discard, reserving only the tentacles and body
4
Thinly slice the cuttlefish into julienne and slice the snow peas into long strips. Sauté them together in a clean pan with a little olive oil and a sprig of wild fennel, seasoning with salt
5
Bring a pan of water to the boil and blanch the cherry plum tomatoes for 1 minute. Carefully pull back the skin to look like a petal
6
To serve, pour the plum tomato purée into the centre of each bowl. Place the snow peas in the centre and top with the cuttlefish. Garnish with a plum cherry tomato petal and wild fennel to finish
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