GRILLED SQUID AND COURGETTE PANZANELLA

Taking inspiration from the

classic Italian panzanella salad, this very unorthodox version stars courgette. It works perfectly with the garlicky squid, and of

course the classic panzanella elements of tomatoes and bread (which actually becomes toast in

this recipe).

Prep time: 15 minutes Cooking time: 15 minutes

Serves 2

INGREDIENTS

2 small courgettes, sliced 3 tbsp olive oil, plus a little extra

to drizzle

Zest and juice of 1 unwaxed

lemon

1 garlic clove, crushed 1 tbsp capers, roughly chopped 2 whole squid (about 350g total

weight), cleaned and cut into 1.5cm rings, tentacles separated from the body and kept whole 75g stale bread, torn into 4cm

chunks

100g cherry tomatoes, halved

1 shallot, finely diced Handful fresh basil, leaves

roughly torn

METHOD

h Preheat your grill to high.

In a medium-sized roasting tin, toss the courgettes with one tablespoon of the olive

oil. Season and then pop under the grill for about 9 minutes, tossing from time to time – the courgette slices should be tender and

bronzed. h Meanwhile, in a small bowl or jug, mix together

the lemon zest and juice, garlic, capers and remaining olive oil. Season and

set aside. h In a large bowl, drizzle a little oil over the squid and

bread. Season and toss together, then arrange on top of the courgettes in the

roasting tin. Grill for a further 3 to 4 minutes until the squid is just cooked and the bread is turning golden.

Remove from the heat and mix in the tomatoes, shallot and basil, then pour over the dressing. Tuck in

straight away!

Recipe from One Dish Fish: 70 quick & simple recipes to

cook in the oven by Lola Milne (Kyle Books, £17.99)