This recipe is actually a great example of why I started this project. I wanted a reason to get out of outside my comfort zone and try new things. Grilling squid checks those boxes (the farro mixed in with the salad was also new to my kitchen).
I was nervous about the texture, but I did a test batch on the grill to get the timing (which for me turned out to be less than listed in the book) and was pleasantly surprised. The squid gets grilled with a salt, pepper, sumac, and cumin mix that gives it a nice kick.
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| Non-rubbery squid, victory! |
The friend I fed some of the salad to declared that this proves kale can be tasty. The salad base has red onion, farro (cooking directions for the farro are not included, but are easily found on the internet), olives, and kale. It all ends up balancing really nicely.
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| Healthy, yet still tasty. |
Difficulty Level: Medium
Will It Get Made Again? I'd make this again on request, but the reality check is that is squid isn't going to the regular dinner rotation.
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