Griddled squid, lentil, roast pepper & preserved lemon with tahini
- Diana Henry
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Serves 4
Easy
Prep: 20 mins
Cook: 1 hr and 10 mins
A star rating of 5 out of 5.0 ratingsRate
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Pair homemade tahini sauce with griddled squid, lentils and peppers for a tasty supper. The sauce also goes well with roast veg or fish
Gluten-free
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Ingredients
Nutrition
Units:
MetricUS
-
3 large red peppers
halved and deseeded
-
4 tbsp extra virgin olive oil
plus a little extra for roasting and frying
-
½ small onion
finely chopped
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1 celery
stick, diced
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225g puy lentils
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1 lemon
juiced
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½ small bunch parsley
chopped
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600g cleaned and prepared squid
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2 green and 2 red chillies
halved, deseeded and finely sliced
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2 garlic cloves
finely sliced
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1 preserved lemon
flesh removed and discarded, rind very finely sliced
For the tahini dressing
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4 tbsp tahini
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2 tbsp Greek yogurt
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2 tbsp extra virgin olive oil
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2 garlic cloves
crushed
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½ lemon
juiced
-
½ small bunch coriander
finely chopped
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Nutrition: Per serving
- kcal624
- fat34g
- saturates6g
- carbs32g
- sugars7g
- fibre12g
- protein41g
- salt0.5g
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Method
-
step 1
Heat the oven to 200C/180C fan/ gas 6. Put the peppers on a baking tray and brush with some olive oil. Roast for 25-30 mins, until soft and blistered. Leave to cool slightly.
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step 2
To make the dressing, combine everything together until it is the consistency of double cream. If it’s too thick, add a little water and adjust the seasoning to taste. Set aside. Slice the peppers into strips.
-
step 3
Heat a little olive oil in a medium pan and fry the onion and celery for 10 mins until soft but not coloured. Tip in the lentils and cover with water. Bring to the boil, then reduce the heat and simmer for 15 mins, or until the lentils are tender, topping up the water if needed.
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step 4
Drain the lentils, then spoon into a serving bowl. Season well, then stir in 1 tbsp olive oil, half the lemon juice and the parsley. Leave to cool a bit, then add the peppers.
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step 5
Cut the ‘wings’ from the squid and put them aside with the tentacles. Slice the bodies down one side so they open out, then clean the inside by running a knife blade firmly over the flesh. Score the flesh on the inside, ensuring you don’t cut all the way through. Pat dry with kitchen paper, then transfer to a bowl with just enough olive oil to moisten the pieces (about 2 tbsp). Heat a griddle pan until very hot.
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step 6
Season the squid and griddle in batches for 20-30 seconds on each side until just golden. Cut into bite-sized pieces, then toss through the lentil salad and drizzle over the remaining lemon juice.
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step 7
In a small frying pan, heat 1 tbsp oil and fry the chillies and garlic until golden. Pour over the squid, then toss through the preserved lemon. Serve with the dressing spooned over or on the side.
RECIPE TIPS
USE UP LEFTOVERS
Mix any leftover squid salad with a can of drained and rinsed chickpeas, some harissa, a squeeze of lemon, a little olive oil and some chopped coriander, if you have any.
Recipe from Good Food magazine, August 2019
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