Squid with tomato, olive & barley salad

  • Low Fat


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


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.  

Squid with tomato, olive & barley salad
  • Preparation time: 10 minutes
  • Cooking time: 45 minutes

Makes: 2

Nutritional Info

Typical values per serving:

Energy 1,811kJ
Fat 20.4g
Saturated Fat 3.2g
Carbohydrate 37.4g
Sugars 5.2g
Protein 24.7g
Salt 1.6g
Fibre 8.3g

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This recipe was first published in Thu Jun 08 10:08:00 BST 2017.