Diet Type: Dairy free, Egg free, Gluten free, Grain free, Phase 1 Restricted, Phase 1 Semi Restricted, Phase 2 Reduce and Repair
Cooking Time: Under 1 hour
Prep:Â 30 mins
Cook:Â 15 mins
Yields:Â 2 large salads or 4 smaller servings
This fennel, carrot and squid salad is a perfect lunch or light dinner on a warm day.

Imperial
Metric
Ingredients
2 large squid, cleaned
1 chorizo sausage, free from nitrates and sugar
2 carrots
1 fennel bulb
2 large handfuls of rocket leaves, washed
2 tbs olive oil
2 tbs lemon juice
Salt and pepper
Method
Cut the squid into large pieces. Set aside
Cut the chorizo sausage into small cubes. Set aside
Peel the carrots and discard the outer layer. Continue to peel the carrots into long thin ribbons, turning the carrot as necessary to maintain the width and thickness of each ribbon
Wash the fennel then thinly slice
Place the rocket into a salad bowl and add the carrot and fennel
Heat a frying pan and cook the chorizo sausage. It will release oils so it is not necessary to pre-oil the pan. Remove the chorizo sausage from the pan, keeping the oil in the pan
Turn up the heat and bring the pan to a smoking temperature. Add the squid and quickly cook, searing all sides. The squid is cooked when it turns a white opaque colour. Remove from the pan
Quickly toss the warm squid and chorizo into the salad. Mix through the olive oil, lemon juice, salt and pepper. Serve immediately