Warm cuttlefish, pea and potato salad

Ingredients

For 1 serving

• Cuttlefish200 g
• Peas100 g
• Potatoes180 g
• Spring onions1
• Mint3 g
• Extra virgin olive oil10 g
• Lemon juice1 tablespoon
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: March – June

Method

1. Peel the potatoes and cut them into 2 cm cubes; put them in a pan of cold salted water, bring to the boil and cook over medium heat for 12 minutes, until tender but not falling apart; drain.
2. Meanwhile clean the cuttlefish if needed, rinse it and cut it into thin strips; thinly slice the spring onion.
3. Heat half the oil in a pan over low heat and soften the spring onion for 3 minutes, until soft and translucent; add the peas with a couple of tablespoons of water and cook for 5 minutes over medium heat.
4. Add the cuttlefish, turn up the heat and cook for another 4 minutes, stirring, until white and tender; season with salt and black pepper.
5. Mix with the potatoes and dress with the remaining oil, the lemon juice and torn mint.