Ingredients

• 450 g cleaned cuttlefish
• 180 g clean green beans
• 150 g purple cabbage
• 80 g carrot
• 50 g radishes
• Sesame seeds
• extra virgin olive oil
• lemon
• salt
• pepper

For the cuttlefish salad recipe, bring a saucepan of water to the boil. Meanwhile, finely chop the cabbage and put it in a bowl with a pinch of salt and the juice of one lemon. Jumbled up. Wash the radishes, cut them into thin slices and leave them to soak in cold water. Peel the carrot and cut it into thin, oblique slices. Blanch the green beans in boiling water for 4-5 minutes. Add a drizzle of oil to the cabbage.
Cut the cuttlefish tentacles into small pieces. Drain the green beans with a slotted spoon and, in the same water, dip the sacks and tentacles of the cuttlefish. Cook for one minute. , drain and cool under running water. Cut everything into small pieces.
Collect the carrots, drained radishes and green beans in a bowl and season with oil, salt, pepper and a tablespoon of lemon juice. Add the cabbage and cuttlefish. Complete with black and white sesame seeds.

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