Cooks in: 50mins
Levels: Easy
Serves: 6
List of Ingredients
- 3 PC. of squid
- 6 OZ. of lettuce
- 1 PC. of heirloom tomato
- 3/4 C. of Basmati rice
- 1 PC. of small zucchini
- 1/2 C. of Greek yogurt
- Lemon
- Curry powder
- Extravirgin olive oil
- Salt
- Pepper
Method
1
Place the rice in a pot with 1 1/4 cups cold water and a pinch of salt. Bring it to a boil, lower the heat, cook for 5 minutes, remove from the heat and let the rice rest, covered, for 10 minutes.
2
Clean the squid and cook in boiling water for 10-12 minutes. Drain, then cut the pouches into rings and the tentacles into pieces. Dress with 4 tablespoons of oil, salt and pepper (if you like, you can also add 1 clove of garlic, which you will later remove). Separate the grains of rice on a tray, then toast them in a frying pan for 3-4 minutes in 3 tablespoons of oil, sautéing on high heat, with a pinch of salt.
3
Remove from heat and allow to cool. Transfer the cooled rice to a bowl, add the diced tomato and zucchini cut into matchsticks. Drizzle with oil and mix.
4
Arrange the rice on a bed of lettuce and top with the squid. Serve the salad with a dressing made by mixing the yogurt with 3 tablespoons of oil, a drop of water, if necessary, a pinch of grated lemon zest, curry powder and salt.