Mediterranean Squid Salad

This is a Prue Leith Cookery School recipe : Pan fried squid, chickpea, tomato, olive and chilli salad.


Serves 4


1kg squid, cleaned, scored and cut into bite sized pieces

2 tablespoons olive oil


400g drained cooked/tinned chickpeas, drained and rinsed

1 red onion, halved then finely sliced

2 red chillies, halved then finely sliced

2 garlic cloves, peeled and thinly sliced

24 cherry tomatoes, halved

75g rocket or baby spinach leaves, washed and dried

1 lemon: juice and zest.

3 tablespoons extra virgin olive oil

1/2 tablespoon olive oil

1/4-1/2 teaspoon crushed dried chillies

75g black olives


freshly ground black pepper

For the dressing
Whisk together 1 tablespoon lemon juice, half the zest and the 3 tablespoons extra virgin olive oil. Taste and season with salt and pepper, then set aside.

For the salad
Put the ½ tablespoon olive oil in a frying pan over a low heat, add the onion and cook gently until just beginning to soften. Add the chopped chillies, garlic and the crushed dried chillies and cook for 1 minute. Add the chickpeas and warm through. Lightly crush them with the back of a wooden spoon until they just to begin to break up.

Put the cherry tomatoes and black olives into a large bowl and tip in the warm chickpea mixture.

Heat the frying pan over a medium to high heat and add the 2 tablespoons olive oil. Dry the squid well and pan-fry until just starting to curl. Turn and cook briefly again, then remove from the pan.

Add the rocket or spinach to the chickpeas, pour over the dressing and toss to coat evenly. Add the squid and turn through, then divide between 4 plates and drizzle any remaining dressing from the bowl over the salad.

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