Salad with Squid and Oil-Preserved Mushrooms

Ingredients

• 600 g pre-cooked squid (small cuttlefish, also frozen)
• 300 g oil-preserved mushrooms
• 2 Garlic cloves
• 2 tbsp olive oil
• Salt
• freshly ground pepper
• a pinch of oregano
• 1 tbsp vinegar

Instructions

1. 1.

   Clean and roughly chop the squid. Place the mushrooms in a sieve and drain well, reserving the oil.

2. 2.

   Peel and finely mince the garlic. Take 2 tablespoons from the reserved oil and heat it in a pan.

3. 3.

   Add the garlic and squid to the pan and cook for about 8-10 minutes over low heat. Season with salt and pepper, then sprinkle lightly with oregano.

4. 4.

   From the remaining oil, vinegar, salt, and pepper, whisk a dressing. Toss all ingredients together into a salad. Serve with bread.