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Method         

A simple and vibrant surf and turf dish with excellent flavours

Salt and Pepper Squid Salad

SERVES 4

TIME 1 HOUR

DIFFICULTY = MEDIUM

500g of squid, cleaned and cut into thin rings and tentacles BUY ONLINE

100g of plain flour

50g of cornflour

25g of baking powder

190ml of sparkling water

1/2 tsp sea salt flakes

1/2 tsp freshly ground black pepper

1 lime, cut into wedges

Oil, for deep-frying

Charred Watermelon

1/2 watermelon

2 tsp olive oil

1 pinch of salt

1 pinch of freshly ground black pepper

Dressing

50g of honey

75ml of sherry vinegar

2 tbsp of natural yoghurt

1 tsp Dijon mustard

1 lime, juiced

Avocado Purée

2 avocados

200ml of rapeseed oil

1 lime, juiced

1 pinch of salt

1 pinch of freshly ground black pepper

Salad

50g of black quinoa

1 mixed salad leaves, large pack

 

Begin by cooking the quinoa. Bring a small pan of water to the boil over a medium heat then add the quinoa and cook for 10–12 minutes until plumped up and just tender. Drain and spread out on a plate or tray to cool

Meanwhile, place a griddle pan over a high heat. Peel the watermelon and cut into 3cm thick slices. Brush with the oil and season with a little salt and pepper before placing the slices on the hot griddle

Grill for a few minutes, turning over halfway through, so that both sides are nicely charred. Set aside to cool slightly before cutting into bite-sized chunks. You can also cook the melon on a barbecue, if preferred

Place the dressing ingredients in a jar, seal and shake well to emulsify (alternatively, whisk together in a bowl until well combined)

Peel and stone the avocados, scooping the flesh into a blender. Add the remaining ingredients and blitz to form a smooth purée. Add spoonfuls of the purée to each serving plate

Preheat a deep-fryer with oil to 170°C

For the calamari, mix together both flours and the baking powder in a bowl then whisk in the sparkling water to achieve a smooth batter – add a little more water if it seems too thick

Dip the squid pieces in the batter so that they are fully coated then deep-fry in batches for 3–4 minutes until crisp and light golden in colour. Drain any excess oil on kitchen paper and season well with the salt and pepper. Squeeze over the juice from 1 wedge of lime and reserve the rest for serving

Place the cooked quinoa, charred watermelon and salad leaves in a large bowl and toss together with 2–3 tbsp of the dressing. Divide between the serving plates then top with the salt and pepper calamari. Serve with the extra lime wedges and a little more dressing drizzled over

 

 

 

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