zoom Squid with tomato, olive & barley salad

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Squid with tomato, olive & barley salad

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Squid with tomato, olive & barley salad

    • Low Fat
    • Preparation time: 10 minutes
    • Cooking time: 45 minutes

    Makes: 2

    Ingredients

    75g pearl barley
    10 cherry tomatoes, halved
    ½ red onion, thinly sliced
    50g green pitted olives, chopped
    25g pack flat leaf parsley, roughly chopped
    Juice of 1 lemon
    2 tbsp extra virgin olive oil
    250g squid, cleaned and sliced
     

    Method

    1. Cook the pearl barley according to pack instructions then drain.

    2. Put the hot, cooked barley into a bowl and combine with the tomatoes, red onion, olives, parsley, half the lemon juice and half of the olive oil then season.

    3. Warm a griddle or frying pan over a high heat. Toss the squid with the remaining lemon juice and olive oil then season. Cook for 2-3 minutes, turning occasionally, until thoroughly cooked.

    4. Divide the salad between 2 plates, then scatter the squid over the top. Serve immediately.  

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    0 stars

    Glossary