zoom Squid with tomato, olive & barley salad
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    Squid with tomato, olive & barley salad

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    Squid with tomato, olive & barley salad

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

    Makes: 2


    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.  

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