METHOD
- 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.
- Defrost the squid in the refrigerator overnight and drain very well.
- Add salt, pepper and herbs and mix.
- 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.
- 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.
- In a deep dish, add the arugula, the drained black-eyed peas, the vegetables with the herbs and finally add the roasted squid.
- Finally, add the dressing and mix very well.
- 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)