Friday - - Food -

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.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.