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Grilled Squid with Lentil and Mint Salad
Nb persons: 6
Yield:
Preparation time:
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| Back Squid cooks in seconds. You just score it all over with a sharp knife then cook it over a hot grill. As soon as the flesh starts to curl it is ready. For the lentil salad: small green lentils -225g | |
| a large handful | flat-leaved parsley |
| a large bunch | mint |
| olive oil | |
| lemon juice | |
| for the squid: large squid – 6, cleaned | |
| lemons, 3, halved | |
| 6 good handfuls | baby salad leaves |
| garlic mayonnaise to serve Rinse the lentils then boil them for 15-20 minutes in lightly salted water or till they are tender but retain some bite. Drain them and tip them into a | |
| bowl, tossing them with a little olive oil. | |
| Tear the parsley leaves from their stems, discard the stems, and put the leaves in a small bowl. Remove the mint leaves, chop them roughly then add them to the mint. Pour 3 tablespoons olive oil in with the leaves, | |
| two tablespoons | lemon juice and a good pinch of salt. Stir the dressing |
into the lentils. Set aside for no more than half an hour.
Cut the squid into large pieces. (A medium sized squid body should be cut
into two, the tentacles left whole.) Place the squid on a hot grill or
ridged griddle pan and leave for a few seconds only. As soon as the
underside has coloured here and there then turn over and cook the other side
briefly.
Meanwhile toss the salad leaves with the lentils. Divide the lentil salad
between six plates, place the grilled squid on top and squeeze over the
lemons. Pass the olive oil bottle or garlic mayonnaise round for those who
want it.
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