Step 1.
Combine 1 tbsp lemon juice, 2 tsp oil, 1 tsp harissa and 1 tsp paprika in a shallow dish. Add the squid and turn to coat. Cover and place in the fridge for 1 hour to marinate.
Step 2.
Combine the remaining lemon juice and harissa in a small bowl.
Step 3.
Cook the potato in a steamer basket over a saucepan of boiling water for 12‑15 minutes or until tender. Drain and set aside to cool slightly then cut into 1.5cm‑thick slices.
Step 4.
Meanwhile, heat 2 tsp remaining oil in a large non‑stick frying pan over high heat. Cook the squid for 1‑2 minutes each side or until golden and just cooked through. Transfer to a plate. Return the pan to medium heat. Add the onion and remaining oil. Cook, stirring, for 3‑4 minutes or until almost softened. Add the chickpeas and remaining paprika. Cook for 2 minutes. Add the capsicum and cook for 1 minute or until heated through. Pour in the reserved lemon juice mixture. Season and toss until combined.
Step 5.
Combine the warm chickpea mixture, potato, beans and rocket in a large bowl then divide among serving bowls. Top with the squid and drizzle over any pan juices. Serve immediately.
Enjoy!!
With thanks to: www.taste.com.au
Servings 0