Squid and Caper Salad
Squid and Caper Salad



  • 2 tbsp capers
  • 2 lemons
  • Olive oil
  • 1 garlic clove
  • 1 red chilli
  • 4 anchovy fillets in oil
  • 30g pistachios, shelled
  • ½ bunch of mint, chopped
  • 4 squid, cleaned
  • 500g ripe tomatoes, sliced
  • 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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