Ingredients

3 large red peppers, halved and deseeded

4 tbsp extra virgin olive oil, plus extra for roasting and frying

½ small onion, finely chopped

1 celery stick, diced

225g puy lentils

1 lemon, juiced

½ small bunch parsley, chopped

600g cleaned and prepared squid

2 green and 2 red chillies, halved, deseeded and finely sliced

2 garlic cloves, finely sliced

1 preserved lemon, flesh removed and discarded, rind very finely sliced

4 tbsp tahini

2 tbsp Greek yogurt

2 tbsp extra virgin olive oil

2 garlic cloves, crushed

½ lemon, juiced

½ small bunch coriander, finely chopped

Instructions

Step 1: Preheat the oven to 200°C (180°C fan) or gas mark 6. Place the halved red peppers on a baking tray and brush with a little olive oil. Roast for 25-30 minutes until soft and blistered, then leave to cool slightly.

Step 2: To make the dressing, combine tahini, Greek yogurt, 2 tbsp olive oil, 2 crushed garlic cloves, ½ lemon juice, and chopped coriander in a bowl. Stir until smooth and creamy, adding a little water if it’s too thick. Season to taste and set aside.

Step 3: Slice the cooled roasted peppers into strips. Heat some olive oil in a medium pan, then fry the chopped onion and diced celery for about 10 minutes until soft but not browned.

Step 4: Add the puy lentils to the pan and cover with water. Bring to a boil, then reduce heat and simmer for 15 minutes, or until lentils are tender, adding more water if necessary.

Step 5: Drain the lentils well and transfer to a serving bowl. Season generously, stir in 1 tbsp olive oil, half the lemon juice, and chopped parsley. Allow to cool slightly before folding in the roasted pepper strips.

Step 6: Prepare the squid by separating the ‘wings’ and tentacles from the bodies. Slice each squid body down one side and open out flat. Clean the inside by scraping firmly with a knife, then score the flesh without cutting through. Pat dry with kitchen paper.

Step 7: Toss the squid pieces with about 2 tbsp olive oil to coat. Heat a griddle pan until very hot and season the squid. Grill the squid in batches for 20-30 seconds on each side until just golden. Cut into bite-sized pieces.

Step 8: Toss the grilled squid through the lentil and pepper salad, then drizzle over the remaining lemon juice.

Step 9: Heat 1 tbsp olive oil in a small frying pan and fry the sliced chillies and garlic until golden. Pour this over the squid salad and toss through the finely sliced preserved lemon rind.

Step 10: Serve the salad warm or at room temperature with the tahini dressing spooned over or served on the side.

Tips & Variations

Use puy lentils for their peppery flavor and firm texture, but green lentils work well as a substitute.

If you can’t find preserved lemon, a small amount of finely grated lemon zest and some capers can add a similar tangy note.

Adjust the heat level by reducing or omitting the chillies if preferred.

For added crunch, sprinkle toasted pine nuts or chopped almonds over the salad before serving.

FAQs

Can I use frozen squid for this recipe?

Yes, frozen squid can be used. Thaw completely and pat dry before cooking to ensure the squid grills properly and doesn’t steam.

What can I serve with this dish?

This squid and lentil salad pairs well with warm flatbreads or a crisp green salad to keep the meal light and fresh.

Dinner

Grilled Squid with Lentil, Roast Pepper, Preserved Lemon and Tahini Recipe

Introduction