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Squid and pepper salad

  • Easy
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Squid and pepper salad

Recipe Ingredients

  • 3 red peppers
  • 1 tbsp olive oil
  • 400g baby squid, cleaned, body cut into rings (leave the tentacles whole, if using)
  • salt and freshly ground black pepper
  • 40g roasted chopped hazelnuts
  • 50g pumpkin seeds
  • small handful fresh mint leaves, roughly chopped
  • 100g rocket
FOR THE DRESSING
  • 1 tsp Dijon mustard
  • 1 tbsp red-wine vinegar
  • 1 tsp runny honey
  • 3 tbsp extra-virgin olive oil

Recipe Directions

  1. Place a griddle pan over a high heat. Meanwhile, cut the flesh of the peppers into thick strips. Put the strips into a bowl and toss through a little of the oil. Lay the peppers on the hot griddle, skin-side down, and cook (without moving them too much) until they start to blacken and blister. Turn the strips over and cook on the other side, then tip into a large serving bowl or platter.
  2. Meanwhile, mix the dressing ingredients in a small bowl and set aside.
  3. Return the empty griddle to a high heat. In the empty pepper bowl, toss the squid with the remaining oil and some seasoning. Add to the griddle and cook for 1 minute, turning occasionally. Do this in batches if necessary to prevent overcrowding.
  4. To the red-pepper serving bowl or platter add the hazelnuts, pumpkin seeds, mint, rocket, squid and dressing. Toss together and serve with crusty bread, if you like.
EACH SERVING About 1 530kJ, 26g fat (3g saturated), 13g carbohydrate (9g total sugars), 22g protein, 4g fibre.

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