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Squid with tomato, olive & barley salad
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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.
Typical values per serving:
This recipe was first published in Thu Jun 08 10:08:00 BST 2017.