Last weekend my Mum can to stay for a couple of days and we went to Borough Market on the Saturday morning. We found a lovely fishmonger there and we got a huge squid from him for supper. Flicking through my recipe books we found this Squid Salad recipe and had it as a starter. Originally the recipe calls for cooking the squid in stock but I suspect this is a sure fire way to making it rubbery, so we griddled it instead and it was delicious and not rubbery at all.
Squid Salad (adapted from WeightWatchers Soups and Salads)(Serves 4)
(2 WW ProPoints per serving)
300g fresh squid, sliced, keeping the tentacles whole
1 cucumber, cut in half lengthways and sliced thinly
1 tbsp sesame seeds
100g lettuce leaves, chopped
For the dressing
juice of a lemon
1 tbsp soy sauce
1 fresh red chilli, deseeded and finely chopped
2 spring onions, sliced
1 tsp caster sugar
2 tbsp coriander, chopped
salt and pepper
Whisk all the dressing ingredients together. Lay the lettuce leaves and cucumber out on the plate.
Heat a griddle pan and griddle the squid for about a minute on each side. Lay the squid on top of the salad and pour over the dressing. Serve.