Rocket salad with squid rings and lime rings

Name: Rocket salad with squid rings and lime rings
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 small clove of garlic; 7-10 Tbsp grated peel and juice of 2 limes; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 2 TABLESPOONS Sugar; 7 TABLESPOONS Olive oil; 1 Lime; 6 Cuttlefish tubes (Calamari; à approx. 40 g); 40 g Pine nuts; 2 TABLESPOONS Flour; 200 g cherry tomatoes; 200 g Rocket

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 small clove of garlic
7-10 Tbsp grated peel and juice of 2 limes
7-10 Tbsp Salt
7-10 Tbsp white pepper
2 TABLESPOONS Sugar
7 TABLESPOONS Olive oil
1 Lime
6 Cuttlefish tubes (Calamari; à approx. 40 g)
40 g Pine nuts
2 TABLESPOONS Flour
200 g cherry tomatoes
200 g Rocket

Directions

1
For the dressing, peel and finely chop the garlic. Whisk the juice and zest of the limes with salt, pepper, 1 pinch of sugar and garlic. Add 6 tablespoons of oil in a thin stream. Wash the lime, rub dry, cut into slices and dab dry. Caramelise the remaining sugar in a frying pan until golden and boil with 3 tablespoons of water.
2
Turn the lime slices in it. Rinse calamari, dab dry, cut half into rings. Cut the other half open on one side. Slightly cut the resulting squares in a diamond shape. Roast pine nuts in a pan without fat until golden brown, put aside. Heat 1 tablespoon of oil in the pan. Turn the calamari in flour, fry them in the pan for 2-3 minutes while turning, let them cool down a bit. Wash, clean and halve the tomatoes. Wash the rocket, dab dry and clean.
3
Heat 1 tablespoon of oil in the pan. Turn the calamari in flour, fry them in the pan for 2-3 minutes while turning, let them cool down a bit. Wash, clean and halve the tomatoes. Wash the rocket, dab dry and clean. Arrange rocket, tomatoes, slices of lime, pine nuts and calamari on a plate. Drizzle with the dressing