Cuttlefish salad with plum tomatoes and snow peas

4
45 minutes

Ingredients

Cuttlefish salad

  • 400g of cuttlefish, washed thoroughly
  • 200g of plum tomatoes, washed
  • 100g of snow peas
  • 1 sprig of wild fennel
  • 1 garlic clove, crushed
  • extra virgin olive oil
  • olive oil
  • salt

To serve

  • 4 cherry plum tomatoes
  • wild fennel

Method

1
To begin, blend the plum tomatoes to a smooth consistency in a food processor and pass through a fine sieve into a saucepan
  • 200g of plum tomatoes, washed
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
  • 1 garlic clove, crushed
  • extra virgin olive oil
  • salt
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
  • 400g of cuttlefish, washed thoroughly
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
  • olive oil
  • 1 sprig of wild fennel, plus extra to garnish
  • 100g of snow peas
  • 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
  • 4 cherry plum tomatoes
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
  • wild fennel