Squid and rocket salad

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whole squid (smaller ones best)

4 tbspns extra virgin olive oil

1-2 chillies, seeded and finely chopped

1 clove garlic, crushed

grated rind and juice of a lemon

Clean the squid, leaving the wings intact. Separate the tentacles from the head and remove the beak. Pat it all dry with kitchen paper. Mix the other ingredients in a bowl, place whole squid tubes and tentacles into the mix and season with salt and pepper.

Cook the squid in a grill pan or on a barbeque at high heat for 1-2 minutes, turning half way through. It should be lightly charred on each side.

Cut the tubes into 3-5 mm rings and cut the tentacle clusters in half or quarters depending on their size. Place in a salad bowl.

Add some rocket leaves and a large handful of chopped flat-leaf parsley to the squid in the bowl. Dress with 2 tbspns olive oil and the juice of ½ a lemon. Toss gently and serve immediately with lemon wedges.

Notes

1. Use mixed baby salad leave if rocket not available.

2. You can cut up the squid before marinating and cooking as described above. You could then serve it with some chips and a side salad. This is perhaps my favourite way to cook squid. Dont overcook it though 2 minutes maximum in a hot griddle pan or on the bbq.