With summer just around the corner this quick and easy dish is a winner every time – well at least around at Casa del Beswick
Prepare the salad in advance and the squid will cook in seconds on either a hot plate or a BBQ. Just score the squid with a sharp knife and when it hits the heat and flesh starts to curl it is ready !!
200g small green lentils
a large handful of flat-leaved parsley
a large bunch of mint
1 large cleaned squid
2 lemons halved
3 good handfuls of baby salad leaves
garlic mayonnaise to serve
Rinse the lentils well and then boil for 15-20 minutes in lightly salted water or till they are tender. Drain and tip into a bowl and toss with a little olive oil.
Tear the parsley leaves off the stems and place leaves in a small bowl. Remove the mint leaves from the stems, chop roughly and add to the parsley. Add 3 tablespoons of olive oil into the leaves, with two tablespoons of lemon juice and a good pinch of salt. Add the dressing into the lentils, stir and set aside for no more than half an hour.
Cut the squid into large pieces. Place the squid on a HOT grill and leave for a few seconds only. As soon as the squid has some colour on the underside, turn over and cook the other side briefly.
Meanwhile toss the salad leaves with the lentils. Divide the lentil salad between 2 plates and add the grilled squid on top and squeeze over the lemon.
You can add more olive oil or garlic mayonnaise as you see fit
Serve with a pint of beer – the chef recommends Pikes Oakbank Beer