Salt Chilli Squid Salad

131

Ingredients:

• Squid Tubes and Tentacles – 12, cleaned and prepared
• Olive Oil – 2 to 3 tblsp
• Red Chillies – 1 to 2, deseeded and thinly sliced
• Spring Onions – 2, finely chopped
• Lemon Wedges – for squeezing and to serve
• Watercress – 3 handfuls
• Baby Spinach or Rocket Leaves – 2
• Salt and Pepper

For the Dressing:

• Olive Oil – 100 ml
• Juice of 1 Lime
• Caster Sugar – 1 tsp
• Shallots – 2, thinly sliced
• Tomato – 1, peeled, deseeded and finely chopped
• Garlic Clove – 1, crushed

Method:

1. To make the dressing, mix all the ingredients together in a bowl to taste.
2. Cover and refrigerate until required.
3. Cut the squid tubes into 2 inch pieces, then score diamond patterns lightly across the flesh with the tip of a sharp knife.
4. Heat the oil in a large frying pan over a high heat.
5. Add the squid pieces and tentacles and stir fry for a minute.
6. Add the chillies and spring onions and stir fry for a further minute.
7. Season to taste with salt and pepper and add a good squeeze of lemon juice.
8. Mix the watercress and spinach together, then toss with enough of the dressing to coat lightly.
9. Serve immediately with the squid, together with the lemon wedges to squeeze over the squid.