Grilled Squid with Cannellini, Rocket and Lemon
Makes 1 serving

INGREDIENTS
220 g Squid, cleaned, tubes left whole and scored (Weighed raw.)
120 g Cannellini beans, tinned and drained (Drained weight.)
100 g Cherry tomatoes
40 g Rocket
2 tsp (8 g) Olive oil
2 cloves, about 6 g Garlic
One, sliced Fresh red chilli
Half a lemon Lemon juice
Of the same lemon Lemon zest
A handful Fresh parsley
To taste Salt

METHOD
1. Get a griddle pan smoking hot. Score the squid tubes in a diamond pattern on the inside, dry them and rub with a little of the oil and salt.
2. Griddle the squid for ninety seconds a side, pressing it flat with a spatula so it chars rather than curls. Take it off the heat and slice it into strips.
3. In a second pan, warm the rest of the oil with the garlic and chilli for a minute, add the tomatoes for three minutes until they soften, then the beans until hot.
4. Put the rocket in a bowl, tip the hot beans over so it wilts, then the squid, the lemon juice and zest and the parsley.

Contains molluscs.

RECIPE NOTES
The pan has to be properly hot before the squid touches it. Anything less and it leaks water and boils in its own juice. Open a window.
Cannellini from a tin are 100 kcal per 100 g and mostly there for the texture against the squid. Doubling them turns this into a heavier bean dish and adds 120.

Full recipe: https://www.getfuel8.com/recipes/grilled-squid-cannellini-rocket
