GRILLED SQUID AND COURGETTE PANZANELLA

Taking inspiration from the classic Italian panzanella salad, this very unorthodox version stars the king of vegetables: the courgette (you may disagree, but I love them). The courgette works perfectly with the garlicky squid, and of course the classic panzanella elements of tomatoes and bread (which actually becomes toast in this recipe).

Serves two

TIME

20-minute meal

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), cleaned and cut into 1½ cm 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

Preheat your grill to high (if you have a combined grill, place the oven shelf in a high position).

In a medium-sized roasting tin, toss the courgettes with one tablespoon of the olive oil. Season and then pop the tin under the grill for about nine minutes, tossing from time to time – the courgette slices should be tender and bronzed.

Meanwhile, in a small bowl or jug, mix together the lemon zest and juice, garlic, capers and remaining olive oil. Season and set aside.

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 three to four 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!