Chargrilled squid and lentil salad

Chargrilled squid and lentil salad

Ingredients

1 garlic clove, crushed

2 tbsp lemon juice

¼ cup olive oil

600 g squid tubes, scored, cut into 5cm pieces (see tip)

250 g haloumi, drained, thickly sliced

400 g can lentils, drained, rinsed

70 g baby rocket leaves

crusty bread, to serve

Directions

Step 1

Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.

Step 2

Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.

Step 3

Chargrill squid, in batches, for 30 seconds each side or until cooked through.

Step 4

Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture. Serve with bread. With thanks to taste.com.au