Squid Salad with Vegetables and Smoked Cheese

Ingredients

• Squid 12 pieces
• Cherry Tomato Confit 8 pieces
• Sweet Pepper 1 piece
• Courgette 1 piece
• Garlic 1 clove
• Lemon ½ pieces
• Suluguni Cheese 5 oz
• Parsley 0 oz
• Olive Oil 5 fl oz
• Salt to taste
• White Pepper (whole) to taste

Step-by-Step Guide

Step 1

Clean the squid of membranes, rinse them, and place them on a paper towel to absorb excess moisture. Grate the smoked suluguni cheese using a coarse grater.

Step 2

Make shallow crosswise slits on the bottom of the tomatoes. Submerge them in boiling water for half a minute, then immediately cool them in ice water. After that, peel off the skin, leaving the green stems on six of the tomatoes.

Step 3

Remove the leaves from the parsley stems and chop them finely, remove the core from the garlic clove (if it has one) and either finely chop the clove or grate it using a fine garlic grater until it forms a paste.

Step 4

On the same grater, grate two tomatoes without stems (or blend them into a puree using a blender). Mix the chopped parsley, garlic, and tomatoes, season with the juice of half a lemon, add salt and pepper to taste, and mix again.

Step 5

Sauté the squid (with tentacles) along with coarsely chopped bell pepper and zucchini on a grill pan with olive oil until golden grill marks appear on both sides, then season with salt and pepper to taste.

Step 6

Arrange the vegetables in a deep plate, drizzle with a dressing made of parsley, garlic, and tomatoes, then top with calamari and halved cherry tomatoes. Sprinkle with grated cheese and drizzle with olive oil.