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    • Cuttlefish and Potato Salad

    Mark Sharron
    Easy
    30 Minutes
    2
    Amount Per Serving: Calories 180; Fat 8g; Protein 8g; Carbohydrates 17g; Fibre 2g; Sugar 1g
    Cuttlefish and Potato Salad is an easy and delicious dish perfect for summer barbecues or a light lunch. This dish is packed with flavour and will surely be a hit with your family and friends. The combination of cuttlefish and potatoes is a classic, and adding herbs, olives, and feta cheese gives the dish a Mediterranean twist. The salad is also nutritious, providing a good source of protein, vitamins, and minerals.
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    Ingredients

    • 1 large cuttlefish, cleaned and cut into small cubes
    • 2 large potatoes, peeled and cut into small cubes
    • 1/4 cup olive oil
    • 1/4 cup white wine vinegar
    • 2 cloves garlic, minced
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon dried oregano
    • Salt and freshly ground black pepper, to taste
    • 1/4 cup chopped red onion
    • 1/4 cup chopped fresh basil
    • 1/4 cup chopped fresh dill
    • 1/4 cup sliced black olives
    • 1/4 cup crumbled feta cheese

    Method

    • 1. Place the cuttlefish and potato cubes in a large bowl.
    • 2. In a separate bowl, whisk together the olive oil, white wine vinegar, garlic, parsley, oregano, salt, and pepper.
    • 3. Pour the dressing over the cuttlefish and potatoes and toss to combine.
    • 4. Add the red onion, basil, dill, olives, and feta cheese and toss again to combine.
    • 5. Serve the salad chilled or at room temperature. Enjoy!

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