Seared Squid and Pepper Salad


Serves 4

4 prepared squid, tubes and tentacles

1 tbsp olive oil

salt and freshly ground black pepper

4 tbsp olive oil

2 tbsp Greek yoghurt or fromage frais

10 kalamata olives, pitted and halved

2 tbsp capers, rinsed and roughly chopped

1 tbsp each chopped dill and parsley

4 spring onions, finely sliced

1 large red or orange pepper, finely sliced

lime juice to taste


How to prepare

Score the squid and cut into thin strips, leave the tentacles whole Toss in the olive oil and season with salt and pepper.

Pan-fry the squid for 30-60 seconds until just cooked and put into a bowl with the other salad ingredients and season to taste with salt and pepper. Add lime juice to taste.

Serve with warm Italian bread.