Warm squid salad

Warm squid salad
Serves 6
Preparation time 20 mins
Cooking time 5 mins

Ingredients

1kg squid hoods, cleaned and gutted
Olive or canola oil spray
420g can cannellini or butter beans, drained
1 red chilli, seeded and thinly sliced
3 tablespoons lemon or lime juice
1 tablespoon olive oil
Freshly ground or cracked black pepper, to taste
1 iceberg lettuce, torn into pieces (or a mixture of salad greens)
1 small punnet cherry tomatoes, halved (or 3 ripe tomatoes, cut into chunks)
4 radishes, washed and sliced

Method

  1. Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion
  2. Heat a griddle plate, barbecue plate or frypan and spray lightly with oil
  3. Cook squid until charred brown on both sides
  4. Remove to a large bowl
  5. Heat beans in a pot and add chilli, lemon juice, oil and pepper
  6. Remove from heat and combine with the squid
  7. Arrange salad ingredients on a serving dish and top with the squid and bean mixture
  8. Serve immediately

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