Saturday, 24 September 2016

Crab-Stuffed Grilled Squid with Shaved Courgette and Sweetcorn Salad

This was a really simple fresh salad. The squid was very tasty and the courgette, corn and tomato salad was lovely and fresh. I'm still trying to use all those veggies from the garden!

Crab-Stuffed Grilled Squid with Shaved Courgette and Sweetcorn Salad
(adapted from The Perfectly Tossed Salad by Mindy Fox)
(Serves 4)

225g white crab meat
2 tbsp mayonnaise
pinch cayenne pepper
salt and pepper
8 cleaned squid bodies with tentacles
1 1/2 tbsp oil
1 corn on the cob, kernels removed
1 shallot, chopped
300g cherry tomatoes, halved
1 large courgette, peeled into strips
2 tbsp extra-virgin olive oil
handful basil leaves, large ones torn

Mix together the crab, mayonnaise, cayenne pepper, salt and pepper. Stuff the squid with the crab mixture, leaving a 1cm space at the top. Seal the squid with toothpicks.

Heat the 1 tbsp oil in a frying pan over a medium high heat. Add the sweetcorn, shallot, salt and pepper. Reduce the heat to medium low and cook for 3 mins, stirring occasionally, until tender. Add the tomatoes, toss and cook for 1 min. Transfer to a plate and leave to cool.

Put the courgette ribbons into a bowl, add the olive oil, basil and salt and pepper and toss together.

Heat a griddle pan over a medium high heat. Drizzle the squid with the remaining 1/2 tbsp oil and season. Lightly brush the griddle pan with oil, then grill the squid bodies for 13-15 mins, turning frequently until golden in spots. Cook the tentacles for 2-3 mins.

Mix the courgette and sweetcorn together and put into bowls. Top with the squid. Serve.

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