Squid with lemon pepper salt
Sugar snap peas
150 g, trimmed
1 tbs, (white)
Lentils, canned, rinsed, drained
240 g, (1 x 400g can)
1 medium, (1/2 cup seeds only)
2 individual, trimmed, thinly sliced
Fresh flat-leaf parsley
Fresh lemon rind
1 tbs, finely grated
Calamari or squid, raw
370 g, hoods, cleaned
1 x 3 second spray(s)
- 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.
- 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.
- To make the squid coating, combine salt, rind and pepper in a small bowl.
- Cut open the squid hoods and score the inside flesh in a diagonal pattern using a sharp knife. Cut each hood into 4cm pieces.
- 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.
- Remove squid from pan, toss with juice and sprinkle with half of the lemon salt. Serve with remaining lemon salt and lentil salad.