Located above Billingsgate Market in London's Docklands
VIEW ALL COURSESSeared Squid and Pepper Salad
Ingredients
Serves 44 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
Description
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.
