SQUID TWO WAYS

SERVES 4–6

KEEP ON TRACK per serving

FAT 46G CARBS 9G PROTEIN 28G

FOR THE MARINATED SQUID 20ml olive oil 500g squid tubes pinch of salt 1 clove garlic, minced 7.5ml red chilli flakes 1/4 cup parsley, chopped 3/4 cup olive oil 1/4 cup fresh lemon juice 1 tsp salt

FOR THE CRUNCHY SQUID TENTACLES 2 eggs 50g coconut flour 50g desiccated coconut pinch of salt 400g squid tentacles

FOR THE CRUNCHY SALAD 4 small cucumbers, cut into strips lengthways handful coriander and dill 30ml olive oil 15ml red wine vinegar

1. For the marinated squid: Heat the oil in a griddle pan or heavybased cast-iron pan. Pat the squid tubes dry with paper towel and grill for 5 minutes, turning once. Season with salt. Set aside. 2. In a medium bowl, combine the garlic, chili flakes, parsley, oil, lemon juice and salt to create a marinade. Add the squid to the marinade, cover and set aside. 3. For the crunchy squid tentacles: Lightly whisk the eggs in a small bowl. Place the coconut flour in a bowl and the desiccated coconut in another bowl. 4. Heat a non- stick pan over medium heat. Dip the tentacles in the coconut flour then the egg and then into the desiccated coconut and fry in batches. Fry the tentacles until they are golden brown. Remove from the pan with a slotted spoon and drain on a tray lined with paper towel. 5. To serve: Combine all the ingredients for the salad on a serving plate and serve with the marinated squid and the crunchy tentacles.