Chargrilled squid and lentil salad

CategoryDifficultyIntermediate

Delicious pieces of grilled haloumi add flavour to this low-kilojoule squid salad.
Notes

To score squid, cut tubes in half lengthways. Using a knife, cut the inside surface of each piece in a criss-cross pattern.

Yields4 Servings
Prep Time15 minsCook Time5 minsTotal Time20 mins
 1 garlic clove, crushed
 2 tbsp lemon juice
 ¼ cup olive oil
 600 g squid tubes, scored, cut into 5cm pieces (see tip)
 250 g haloumi, drained, thickly sliced
 400 g can lentils, drained, rinsed
 70 g baby rocket leaves
 crusty bread, to serve
1

Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.

2

Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.

3

Chargrill squid, in batches, for 30 seconds each side or until cooked through.

4

Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture. Serve with bread.

With thanks to taste.com.au

Ingredients

 1 garlic clove, crushed
 2 tbsp lemon juice
 ¼ cup olive oil
 600 g squid tubes, scored, cut into 5cm pieces (see tip)
 250 g haloumi, drained, thickly sliced
 400 g can lentils, drained, rinsed
 70 g baby rocket leaves
 crusty bread, to serve
Chargrilled squid and lentil salad
IngredientsDirections