This August, António Roquette suggests a delicious Summer Salad.
On the Esporão 2017 Planner you’ll find recipes by some of our co-workers, one for each month, with pairings to try at home. Every and each one of them were illustrated by the portuguese artist Ana Gil, architect by formation, and a gastronomy illustrator by heart.
Ingredients
- 300g baby squid
- 3 garlic cloves
- 285g cooked chickpeas
- 100g roastead piquillo peppers
- 300g washed wild rocket
- 1 chilli (optional)
- 2 juicy limes
- Esporão Extra-Virgin Olive Oil
- Salt and pepper, to taste
Directions
Wash the baby squid and cut into thin strips. Dry with a cloth. Season the squid with salt and pepper, a little olive oil, a chopped garlic clove and the juice of half a lime. Mix well and leave to marinate for 15 minutes.
Blanch the chickpeas in boiling water for 5 minuyrd yo soften. Drain, rinse under cold water and let it cool.
Dice the peppers. Heat a frying pan, add a drizzle of olive oil and two whole cloves of unpeeled garlic. Drain the squid slightly and sauté until they start to colour.
In a salad bowl, season the wild rocket with salt, pepper, olive oil and lime juice. Add the chickpeas and pepper. Remove the whole garlic cloves and add the sautéed squid to the salad. Mix everything well and season it with the vinaigrette.
VINAIGRETTE:
Mix olive oil, lime juice, chopped chilli and a drizzle of honey to taste.
Serve with Monte Velho White 2016 and enjoy in good company.
