INGREDIENTS

For the squid

• 1 package of (7 THALASSES) squid cut & cleaned
• 2 tablespoons of olive oil
• 1 tsp mixed herbs (oregano, thyme and basil)
• salt and pepper

For the salad

• 300g black-eyed peas
• cherry tomatoes
• 1 medium sized cucumber
• 2 small spring onions
• 1 small dried onion
• 1 Florina pepper
• 1/3 bunch of parsley
• arugula salad

For the dressing

• 70 ml olive oil
• 40 ml orange juice
• 2-3 tsp apple cider vinegar
• 1 teaspoon mustard
• 1 teaspoon of honey
• salt & pepper

METHOD

1. Soak the black-eyed peas overnight and boil them until they are tender, for about 30 minutes, adding some salt. When they are cooked, drain them and leave them to cool.
2. Defrost the squid in the refrigerator overnight and drain very well.
3. Add salt, pepper and herbs and mix.
4. Heat a non-stick frying pan over a high heat and add the squid. Sauté for 2 to 3 minutes, remove the squid from the pan and set aside to cool.
5. In the meantime, slice the tomatoes and cucumber, slice the onions, finely chop the Florina pepper and parsley and prepare the dressing by mixing all the ingredients well.
6. In a deep dish, add the arugula, the drained black-eyed peas, the vegetables with the herbs and finally add the roasted squid.
7. Finally, add the dressing and mix very well.
8. Serve and enjoy.

Tip

The squid needs high heat and a little cooking time, 2 to maximum 3 minutes is enough to cook it and keep it tender.

By food blogger Eugenia Trousa (@letstreatouselves.gr)