Since Dan is working from home getting his syllabus ready before the academic year starts, he is also the designated cook. He makes such lovely dinner that I don’t complain when I do the tidying up after. It’s only fair, I guess.
Today’s special is doing something with the squid in the freezer. I wish I know how to make adobong pusit so I can give Dan the recipe. The truth is that I am probably one of the few Filipinos who cannot adobo anything.
Back to the squid. Dan prepared the squid by removing the tentacles and opening it up. Dan marinated it in olive oil, freshly ground cumin, cumin seeds, lemon zest, salt and pepper for about 2 hours.
Lay the squid flat but after a couple of minutes, they start to curl. Nice!
Dan served the squid with a lovely low-carb version of tabbouleh. It’s from The Low-Carb Gourmet cookbook by Karen Barnaby. It lemon-y dressing really complements the squid.
For the salad:
- 125 g of fresh flat-leaf parsley, finely chopped
- 60 g fresh mint leaves, chopped
- 60 g fresh tomatoes, chopped
- 40 g cucumber, diced
- 2 spring onions, chopped
- 75 g pine nuts, dry roasted
- 2 tbsp lemon juice
- 1/2 tsp garlic, finely chopped
- 1/4 tsp salt
- 5 tbsp extra virgin olive oil
- 1/2 tsp ground allspice
- 1/4 tsp ground cinnamon
What you need to is to combine the salad bits in a big bowl, combine the ingredients in another bowl, and then dress the salad. That’s it! A nice and light dinner that’s perfect for a summer evening.