Seafood, fennel and lime salad from Ottolenghi - The Cookbook (page 135) by Yotam Ottolenghi and Sami Tamimi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Pomegranate seeds are optional

  • treay on February 10, 2025

    This is an amazingly delicious salad that it is very easy to make, once you have all ingredients prepared. Cutting the fennel with a mandoline is fast and I love it cut very thinly when eating it raw. This time I added a couple of scampi that were given to us as a present by the fishmonger... I love them, but they are usually so expensive, that only buy them for especial occasions. Will certainly make this salad again. Loved it!

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Reviews about this recipe

  • Serious Eats

    Seafood and fennel is always a winning combination, and the addition of bright lime and sumac made it even better. ...but make sure to dry the squid thoroughly before searing it...

    Full review
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