Quick, Easy, Healthy - Summer Squid with Sumac and Date Spinach Salad
Our painter popped by yesterday with some freshly caught squid in our local waters. Summer is here so I have been inspired to create a squid summer salad.
Sumac is a new spice that I recently discovered. It is commonly used in Middle Eastern and Mediterranean cooking. It has lovely tangy and lemony in flavour and compliments seafood really well.
Not only does it taste good, Sumac has exceptionally high antioxidant properties. I hope you enjoy making this – its quick, light and yummy!
Squid with sumac and date spinach salad
300gms Squid (2 small squids or squid tubes – these can be purchased pre-prepared)
100g Spinach leaves
6 Dates (pips removed and sliced)
½ Onion diced or sliced (red or white)
1 Tablespoon Sumac spice
1 teaspoon of coconut or olive oil
1 tablespoon roasted seed mix (goji, sesame, flax seed)
Salt to taste
- Put spinach in a bowl
- Fry onion until light brown with oil
- Add in sliced dates and sumac spice – mix through and take off heat and add to spinach leaves
- To cook squid, pan needs to be on high heat (hard and fast otherwise your squid will become rubbery) for 1 minute. Sprinkle with salt.
- Add squid to salad
- Squeeze lemon juice and add roasted seed mix