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
- Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion
- Heat a griddle plate, barbecue plate or frypan and spray lightly with oil
- Cook squid until charred brown on both sides
- Remove to a large bowl
- Heat beans in a pot and add chilli, lemon juice, oil and pepper
- Remove from heat and combine with the squid
- Arrange salad ingredients on a serving dish and top with the squid and bean mixture
- Serve immediately
Notes
Variation Use 250g dried cannellini or butter beans and prepare according to packet directions.
Serves 6
Preparation time 20 mins
Cooking time 5 mins
