Squid Salad with Greek Potatoes Recipe

Ingredients :

Serves 4
Preparation time : 30 minutes
Cooking time : 2 minutes

• 500g (1lb) prepared squid

• 2 tablespoons lemon juice

• 2 tablespoons olive oil

• 1 garlic clove, chopped

• 2 tablespoons chopped flat leaf parsley

• 500(1lb) new potatoes, cooked

• 200g (7oz) cherry tomatoes, halved

• 4 spring onions, chopped

• salt and pepper

• lemon wedges, to serve

Method :

1. Cut the squid bodies in half width-ways, then in half again so that they open out into squares. Score on one side and mix with the lemon juice and some seasoning.

2. Cook the squid in a pre-heated heavy-based frying pan or griddle pan over high heat for 1 minute on each side. Stir in the oil, garlic and parsley, then remove from the heat and set aside to cool.

3. Spoon the squid and dressing over the potatoes, tomatoes and spring onions and serve with some lemon wedges.

Variations :

For prawn salad with green olives, use 500g (1lb) peeled raw tiger prawns with shells on instead of the squid. Defrost if frozen and rinse under cold water. Season and mix with the lemon juice. Cook on a griddle pan as for the squid, then finish as above, adding 50g (2oz) sliced pitted green olives to the cooked prawns. Sprinkle with grated lemon rind before serving.