SQUID AND SPICY SAUSAGE SALAD WITH LEMON DRESSING
Prep time 10mins Cooking time 5 mins Makes 4-6
4 tbsp olive oil 1 tbsp red grape vinegar 1 tbsp lemon juice Zest of ½ a lemon 1 small garlic clove, minced Sugar, a pinch 400g baby squid 3 tbsp olive oil Juice and zest of 1 lemon 80g spicy beef sausage, thinly sliced Baby spinach Rocket leaves, a handful, roughly chopped Flatleaf parsley, a handful, roughly chopped Cherry tomatoes, a handful, halved In a bowl, combine olive oil, vinegar, lemon juice, lemon zest, garlic and sugar and leave to infuse. Season with salt and pepper. Cut the squid heads open along the seam and, using a sharp knife, score the inside in a diamond pattern. Heat the olive oil in a large frying pan and sear the squid over high heat for about 2 minutes or until they begin to caramelise. Add lemon juice and zest and season well. Remove from pan and set aside. Add the spicy sausage to the juices in the pan and cook until the edges begin to curl. Remove from heat. In a large bowl, mix the baby spinach, rocket and parsley together, add cherry tomatoes and drizzle with the dressing, tossing through to coat. Serve the salad topped with squid and spicy sausage plus thick slices of homemade bread and some lemon wedges.