Description
This vibrant Griddled Squid recipe features tender squid cooked quickly on a hot griddle, served with a hearty lentil salad mixed with soft roasted red peppers and a tangy preserved lemon dressing enriched with tahini and Greek yogurt. Perfect for a light yet flavorful meal, it balances smoky, citrusy, and creamy notes for a Mediterranean-inspired dish.
Ingredients
Scale
Roasted Peppers
- 3 large red peppers, halved and deseeded
- Olive oil, for roasting and frying
Lentil Salad
- 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
Squid
- 600g cleaned and prepared squid
- About 2 tbsp olive oil for marinating the squid
- Salt and pepper, to season
Tahini Dressing
- 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
Toppings
- 2 green and 2 red chillies, halved, deseeded and finely sliced
- 2 garlic cloves, finely sliced
- 1 preserved lemon, rind very finely sliced (discard flesh)
Instructions
- Roast the Peppers: Preheat the oven to 200°C (180°C fan/gas 6). Place the halved and deseeded red peppers on a baking tray, brush with olive oil, and roast for 25-30 minutes until soft and blistered. Remove from the oven and allow to cool slightly.
- Prepare the Dressing: In a bowl, combine tahini, Greek yogurt, olive oil, crushed garlic, lemon juice, and chopped coriander. Mix until the consistency resembles double cream. If too thick, add a little water gradually. Adjust seasoning to taste and set aside.
- Cook the Lentils and Vegetables: Heat a small amount of olive oil in a medium pan over medium heat. Add the finely chopped onion and diced celery, frying gently for about 10 minutes until softened but not browned. Add the puy lentils and cover with water. Bring to a boil, then reduce heat to a simmer and cook for 15 minutes or until lentils are tender, topping up water as needed.
- Finish the Lentil Salad: Drain the cooked lentils and transfer them to a serving bowl. Season well with salt and pepper. Stir in 1 tbsp olive oil, half the lemon juice, and chopped parsley. Allow to cool slightly, then fold in the sliced roasted peppers.
- Prepare the Squid: Separate the wings (fins) and tentacles from the squid bodies, setting wings aside with tentacles. Slice the bodies down one side and open them out. Clean the inside by scraping firmly with a knife blade. Score the flesh on the inside lightly without cutting through. Pat the squid dry with kitchen paper, then toss in a bowl with about 2 tbsp olive oil to moisten. Season with salt and pepper.
- Griddle the Squid: Heat a griddle pan until very hot. In batches, place the squid pieces and cook for 20-30 seconds on each side until just golden and cooked through. Remove and cut into bite-sized pieces.
- Toss Together Salad and Squid: Add the cut squid to the lentil salad. Drizzle over the remaining lemon juice and toss gently to combine.
- Prepare Chilli-Garlic Oil: In a small frying pan, heat 1 tbsp olive oil over medium heat. Add the sliced chillies and garlic, frying until golden and fragrant. Pour this mixture over the squid and lentil salad.
- Add Preserved Lemon: Toss through the finely sliced preserved lemon rind with the squid and salad mixture.
- Serve: Spoon the tahini dressing over the dish or serve it on the side for dipping.
Notes
- Use fresh, clean squid for the best texture and flavor.
- Preserved lemon rind adds a vibrant citrusy tang; discard the flesh to avoid bitterness.
- If you prefer less heat, reduce the amount of chillies or remove seeds thoroughly.
- Roasting the peppers beforehand enhances their sweetness and depth of flavor.
- This dish is best served immediately after cooking to maintain the squid’s tenderness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Grilling
- Cuisine: Mediterranean
Keywords: griddled squid, lentil salad, roasted red peppers, preserved lemon, tahini dressing, Mediterranean seafood, healthy squid recipe
