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Photo of Squid with lemon pepper salt by WW

Squid with lemon pepper salt

Total Time
12 min
10 min
2 min
Seafood is synonymous with summer, so tuck in!


Sugar snap peas

150 g, trimmed

Grapeseed oil

1 tbs

Balsamic vinegar

1 tbs, (white)

Caster sugar

1 tsp

Lentils, canned, rinsed, drained

240 g, (1 x 400g can)


1 medium, (1/2 cup seeds only)

Green shallot(s)

2 individual, trimmed, thinly sliced

Fresh flat-leaf parsley

½ cup(s)


1 tbs

Fresh lemon rind

1 tbs, finely grated


1 tsp

Calamari or squid, raw

370 g, hoods, cleaned

Lemon juice

2 tbs

Oil spray

1 x 3 second spray(s)


  1. Blanch the sugar snap peas in a medium saucepan of boiling water for 1 minute or until bright green and just tender. Drain and refresh in a large bowl of cold water. Drain.
  2. Whisk oil, balsamic and sugar together in a small bowl. Place lentils, pomegranite seeds, sugar snap peas, shallots and parsley in a medium bowl, pour over dressing. Toss to combine well.
  3. To make the squid coating, combine salt, rind and pepper in a small bowl.
  4. Cut open the squid hoods and score the inside flesh in a diagonal pattern using a sharp knife. Cut each hood into 4cm pieces.
  5. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook squid, in batches, for 1-2 minutes or until squid changes colour and is just cooked through.
  6. Remove squid from pan, toss with juice and sprinkle with half of the lemon salt. Serve with remaining lemon salt and lentil salad.