Last Sunday I had some of my good friends for lunch. Early that morning, I decided to visit the local fish market for inspiration. Normally I shy away from anything with too much prep involved, so it was a lovely surprise to find a selection of squid cleaned and ready to cook .
Daffodils in bloom and a feeling of spring in the air, I put together this sunny spring salad. Its sunshine on a plate!
CHARGRILLED SQUID SALAD WITH HERB CRUMB & LEMON DRESSING
2 Spring Onions
2 Tbls Brined Capers
1 Large Yellow Pepper
2 Handfuls of Salad Leaves
2 Tbls Extra Virgin Olive Oil
1 Tbls Chilly Flakes (optional)
50g Rye Sourdough breadcrumbs
10g Fresh Flat Leaf Parsley
5g Fresh Tarragon
10g Fresh Oregano or Marjoram
5g Fresh Dill
Finely grated zest of 1 lemon
2 Tbls Olive Oil
4 Tbls Lemon juice
8 Tbls Extra Virgin Olive Oil
Salt & Freshly ground black pepper
1. Preheat the oven to 120 or gas mark 2. Line a baking tray with baking parchment. Whizz the bread crumbs and herbs together in a food processor with salt and pepper. Pour into a bowl and mix with the oil and lemon zest. Transfer the crumb onto a lined tray and roast for about 5 mins until crisp
2. Slice up the squid, making sure to score the skin both ways, which allows it to curl and crisp up. It's nice to have a selection of rings, chunky pieces & add the tentacles for texture. Preheat the grill to high. Mix the squid in the oil and sprinkle with chilli flakes, season well and lay out on a grill pan. Cook for 3-5 mins until just cooked through and lightly browned. Turn halfway through cooking.
3. Finely chop the capers and add to the dressing ingredients. Slice the peppers and spring onions toss together with salad leaves and dressing. Arrange on the plates, lay over the squid slices and sprinkle the herb breadcrumbs to finish.
Add a wedge of lemon to serve and some warm crusty bread on the side.
.Its a beautiful sunny plate or fresh tasty food, a satisfying lunch that leaves you with enough space in your tummy for a little something sweet!