GIDEON LANDMAN, BADUZZI

THINLY SLICED SOUTH ISLAND SQUID WITH WHITE BEANS

SERVES 6 / PREPARATION 20 MINUTES PLUS OVERNIGHT SOAKING / COOKING APPROX 2¾ HOURS

FOR THE WHITE BEANS

200g white beans (any variety can be used),

soaked in water overnight

3 sprigs thyme

1 small sprig rosemary

2 cloves garlic

100ml white wine

1 bay leaf

1 carrot, sliced

½ teaspoon black peppercorns

Drain the beans and place in a pot with the thyme, rosemary, garlic, white wine, bay leaf, carrot and peppercorns. Cover with cold water and cook until soft, approx 2½ hours.

FOR THE SQUID

200g South Island Arrow squid 100ml good-quality olive oil 2 cloves garlic, thinly sliced juice of 2 lemons

1 teaspoon chopped thyme

Thinly slice the squid. Mix the olive oil, garlic and lemon juice together, put in a pan and add the squid, seasoning with salt and thyme. Slowly warm up the squid, constantly moving it around the pan. As soon as the squid is warm, not hot, take it off the heat and set aside until needed.

TO SERVE

2 Baby Gem lettuces

50ml good-quality olive oil juice of 2 lemons

½ teaspoon chopped parsley handful herb croutons

½ teaspoon chopped chives micro parsley & seasonal flowers to garnish

Remove the outer leaves from the lettuces (keep for another use) and use the inner leaves as lettuce cups. Mix the olive oil and lemon juice together, add the beans and the squid and warm slowly, do not boil. Add the parsley and check the seasoning; it needs to be very lemony. Place a little squid and bean mixture into each lettuce cup, then garnish with croutons, fresh herbs and flowers.