Squid and pepper salad

Name: Squid and pepper salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 3 red peppers; 1 tbsp. olive oil; 400 g (14oz) baby squid, cleaned, body cut into rings (leave tentacles whole, if using); 40 g (1¼oz) roasted chopped hazelnuts; 50 g (2oz) pumpkin seeds; Small handful fresh mint leaves, roughly chopped; 100 g (3½ oz) rocket

Full of fresh flavours, this salad also makes a great starter

By The GH Kitchen TeamPublished: 18 September 2013

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Food, Vegetable, Ingredient, Cuisine, Leaf vegetable, Recipe, Kitchen utensil, Produce, Dishware, Tomato,

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Yields:

Prep Time:

15 mins

Cook Time:

15 mins

Total Time:

30 mins

Ingredients

For the dressing

3 red peppers
1 Tbsp. olive oil
400 g (14oz) baby squid, cleaned, body cut into rings (leave tentacles whole, if using)
40 g (1¼oz) roasted chopped hazelnuts
50 g (2oz) pumpkin seeds
Small handful fresh mint leaves, roughly chopped
100 g (3½ oz) rocket

Directions

1. Step 1
  Heat a griddle pan over high heat. Meanwhile cut the flesh off the pepper in thick strips. Pop the strips into a bowl and toss through a little of the oil. Lay the peppers on the grill, skin-side down, and griddle (without moving them too much) until a bit blackened and blistered. Turn and griddle on the other side. Tip into a large serving bowl or platter.
2. Step 2
  Meanwhile, mix together the dressing ingredients in a small bowl and set aside.
3. Step 3
  When the peppers are ready, return the empty griddle to a high heat. In the empty pepper bowl, toss squid rings (and tentacles if using) with the remaining oil and some seasoning. Add to the griddle pan and cook for 1min, turning occasionally. Do this in batches if necessary to prevent overcrowding.
4. Step 4
  To the red pepper serving bowl/platter add the hazelnuts, pumpkin seeds, mint, rocket, squid and dressing. Toss together and serve with crusty bread, if you like.

Per Serving:

Calories: 366
Fibre: 4 g
Total carbs: 13 g
Sugars: 9 g
Total fat: 26 g
Saturated fat: 3 g
Protein: 22 g

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The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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