Chargrilled Squid, Potato, Watercress with Green Breadcrumbs & Lemon Dressing

Serves 6

Taken from Around the World in Salads 120 Ways to Love Your Leaves by Katie & Giancarlo Caldesi, published by Kyle Books, priced at £16.99. Photography by Helen Cathcart.

Katie says: “Soft squid and crumbly potatoes are set off perfectly here with crunchy herb breadcrumbs and citrus dressing. Enjoy this salad as a light lunch or starter. We learnt to make these green breadcrumbs in Sicily, where they topped an octopus and tomato pasta. They freeze well so keep any leftovers in a small plastic bag, squeeze out the air and freeze for up to 3 months.”

Ingredients

For the salad

  • 1 medium potato or 6 new potatoes, skin on
  • 300g squid, cut and scored in pieces to curl up or cut into rings and small tentacles left whole
  • 2 tablespoons extra virgin olive oil
  • 2 spring onions, finely chopped
  • 2 tablespoons salted or brined capers, rinsed well, roughly chopped if large
  • a large handful of salad leaves
  • 1 yellow pepper, cut into thin strips

For the green breadcrumbs

  • 50g white bread from a country-style or gluten-free loaf
  • 20g mixed fresh herbs, such as flat-leaf or curly parsley, marjoram, oregano and thyme leaves
  • 2 tablespoons olive oil
  • Finely grated zest of 1 lemon

For the lemon dressing

  • 4 tablespoons lemon juice
  • 8 tablespoons extra virgin olive oil
  • salt and freshly ground black pepper

Method

  • Bring a small pan of salted water to the boil and cook the potato or potatoes until tender. Leave to cool then peel the skin off the medium potato, if using.
  • Meanwhile, preheat the oven to 150ÅãC/gas mark 2. Line a baking tray with baking parchment.
  • Whizz the bread and herbs together in a food processor with salt and pepper. Pour into a bowl and mix with the oil and the lemon zest.
  • Transfer the crumbs to the lined tray and roast for about 5 minutes until crisp. Meanwhile, break up the potatoes into bite-sized pieces.
  • Preheat the grill to high. Mix the squid with the oil, season well and lay onto a grill pan. Cook for 3–5 minutes until just cooked through and lightly browned. Turn halfway through cooking. Toss the remaining salad ingredients with the dressing and arrange on individual plates.
  • Lay over the squid slices and sprinkle over the breadcrumbs to finish.

Spring Vegetables on Broad Bean Puree

  • Serves: 4
  • Preparation time: 10m
  • Cooking time: 10m

Ingredients

  • 350g broad beans
  • Fresh oregano
  • 400g can cannellini beans, drained and rinsed
  • 1 clove of garlic, roughly chopped
  • 200ml crème fraiche
  • 400g mixed baby vegetables, trimmed (asparagus tips, carrots, leeks, courgettes)
  • 1 tsp Dijon mustard

Method

  • Cook the broad beans in boiling water for 3-4 minutes. Reserve 4 sprigs of oregano for garnish and chop the remainder. Reserve 2 tbsp chopped oregano.
  • Remove the beans with a slotted spoon and puree in a food processor with the cannellini beans, garlic, 3 tbsp crème fraiche and the oregano, season to taste.
  • Meanwhile, add the vegetables to the water and cook for 5 minutes or until tender, drain.
  • Heat the remaining crème fraiche, mustard and reserved chopped oregano in a frying pan and toss in the vegetables.
  • Serve the vegetables on a bed of puree and drizzle with sauce. Garnish with reserved oregano sprigs.

Nutritional Information

  Per Serving
Kcals 346
Sugar 6g
Fat 22.3g
Saturated Fat 13.9g
Salt 0.15g