Squid and Caper Salad

Soak the capers in a bowl of water. In a separate bowl, squeeze the lemons and add 4 tbsp of olive oil, and then add the chopped garlic and chilli, the chopped anchovies, nuts, drained capers and mint. Mix well.
Remove the tentacles from the squid and cut the tubes to open before scoring the meat in a criss-cross pattern. Heat a griddle pan and when very hot, chuck the tentacles in the pan to cook, followed by the tubes. Cook for about a minute on both sides, then remove from the pan and slice. Lay the squid on a bed of sliced tomatoes, then top with your lemon and caper salsa.

30 mins

4 serving

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