CHARRED SQUID & POTATO SALAD

Squid is delicious cooked quickly over high heat, becoming tender with lightly charred, smoky edges. Tossed with warm potatoes and a juicy tomato and parsley dressing, this fresh and vibrant salad is full of colour and flavour. Add a few spears of grilled asparagus when in season, they’re fantastic with the smoky squid. It’s a simple way to enjoy another wonderful offering from our coast.

Serves: 4–6

Prep time: 20 minutes, plus 30 minutes marinating

Cooking time: 20 minutes

Skill: Easy

Ingredients

Squid

600g cleaned squid, tubes and tentacles

2 Tbsp olive oil

2 Tbsp lemon juice

1 red chilli, finely chopped

1 garlic clove, finely chopped

Pinch sea salt

Salad

500g small potatoes

2 spring onions, trimmed and grilled

Rocket, celery heart, spring leaves, fine herbs

½ cup peas, lightly cooked

Lemon wedges, to serve

For the tomato dressing

3 ripe tomatoes, grated, to get pulp, discard skins

4 Tbsp flat-leaf parsley, roughly chopped

1 small red onion, finely chopped

2 Tbsp red wine vinegar

3 Tbsp extra virgin olive oil

Sea salt and freshly ground black pepper

Method

Cut the squid tubes open lengthways and lightly score the inside in a criss-cross pattern, taking care not to cut all the way through. Cut into generous pieces and leave the tentacles whole.

Combine the olive oil, lemon juice, chilli, garlic and salt. Add the squid and toss to coat. Refrigerate for 30 minutes.

Cook the potatoes in generously salted water until tender, about 15–20 minutes. Drain well and, when cool enough to handle, cut into bite-sized pieces.

Plunge the peas into boiling water for a minute or two and refresh immediately under cold water. Drain.

To make the tomato dressing, combine the tomato pulp and juice, parsley and red onion. Add the red wine vinegar and olive oil, season with salt and pepper and toss gently. Leave for 10–15 minutes to allow the tomatoes to release their juices.

Heat a barbecue, chargrill pan or heavy frying pan until very hot. Drain the squid from the marinade and cook in batches for 1–2 minutes on each side, until just cooked and lightly charred. Don't overcrowd the pan, as you want the squid to char rather than stew.

Arrange the warm potatoes on a serving platter and scatter over the spring onions. Spoon over some of the tomato dressing, arrange the charred squid over the top and finish with the remaining dressing and a little extra parsley.

Serve warm or at room temperature with lemon wedges.