• TO PAIR WITH Avondale Anima 2014

    Pickled squid, watermelon, watercress and olive tapenade salad

    Serves: 6 - 8
    Cooking Time: 1 hr 30 mins

    Ingredients

    • 500g squid
    • DASHI

    • 250ml (1 cup) water
    • 150ml soya sauce
    • 150ml rice wine vinegar
    • 15g palm sugar, grated (available at woolworths.co.za)
    • 20g ginger, finely chopped
    • 1 garlic clove, peeled
    • 5 slices smoked streaky bacon
    • 1 stick kombu (available at Asian supermarkets)
    • 15g bonito flakes (available at Asian supermarkets)
    • OLIVE TAPENADE

    • 100g Kalamata olives, pitted
    • 2 anchovies
    • ¼ garlic clove, peeled
    • 50ml olive oil
    • PONZU DRESSING

    • 50ml ponzu
    • 150ml olive oil
    • TO ASSEMBLE

    • 200g watercress, washed and picked
    • ¼ watermelon, pips removed and cut into medium cubes
    • cucumber, peeled and ribboned using a vegetable peeler

    Instructions

    1

    For the squid, wash and clean the squid tubes, reserving the tentacles for deep-frying. Score the squid in a criss-cross pattern using a very sharp knife. Blanch the squid in salted boiling water, 5 seconds and set aside until needed.

    2

    For the dashi, combine all of the ingredients, except the kombu and bonito flakes, in a saucepan. Bring to a boil , then remove from heat. Add the kombu and bonito, and cover with cling film. Leave to cool completely and place in the fridge. Once chilled, strain through a sieve and discard the bits. Place the squid in the chilled dashi and leave to marinate, 20 minutes.

    3

    For the tapenade, blitz all of the ingredients together, except the garlic, together to form a rough tapenade. Finely crush the garlic and stir it through the tapenade.

    4

    Combine the ponzu and olive oil and set the dressing aside until needed.

    5

    To assemble, divide the salad ingredients equally among serving plates and drizzle over the ponzu dressing.

    Recipe and styling by Eric Bulpitt

    Photograph by Bruce Tuck 

    Author

    Imka Webb is a freelance digital marketing expert and the digital editor of Food & Home Entertaining magazine.  www.imkawebb.com

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