UKTV recipes
Stuart Gillies
Stuart Gillies from Market Kitchen
This speedy seafood salad from Stuart Gillies is dressed with a tangy passion fruit and ginger dressing

 

Chicory, crab and squid salad

Method
 
1. For the passion fruit dressing: mix all the dressing ingredients together and season.

2. For the salad: bring a pan of water to the boil and blanch the squid rings for 10 seconds. Drain.

3. Roughly break up the leaves of the chicory and put into a bowl with most of the dressing. Toss to combine. Add the squid and crab meat and mix again.

4. Pile onto a serving plate and drizzle with more dressing.

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easy
 
Serves: 4
quickcook
Prep: 10 min
Cook: 5 min
 
 

Ingredients

For the passion fruit dressing

2 tbsp white wine vinegar
8 tbsp Olive oil
1 tsp grated Ginger
1 passion fruit, seeds removed
1 tbsp frozen puree passion fruit

For the salad

200g baby squid, cut into rings
4 chicory heads
400g fresh crab meat
 

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