Cuttlefish, monk's beard, and fennel salad

Cuttlefish, monk's beard, and fennel salad

This cuttlefish salad from Jeremy Lee is a brilliant use of sea vegetables like monk's beard (also known as agretti) and samphire. It makes a delicious winter starter.
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  1. Step 1

    Mix the leek, fennel, lemon zest, half of the lemon juice and a big pinch of freshly milled pepper in a large bowl. Add the monk's beard and mix well
  2. Step 2

    Rinse the prepared and sliced cuttlefish and let drain. Dress with the remaining lemon juice, 3 tbsp olive oil, sea salt and freshly milled pepper. Mix well
  3. Step 3

    Heat a wide frying pan and add in the cuttlefish. Cook undisturbed for 1 minute until the cuttlefish starts to brown add the edges then toss lightly, cook for 1 minute more then add to the bowl. Mix well, heap onto a large bowl and serve swiftly