Chargrilled Squid & Rocket Pasta Salad
Ingredients
- 350 g dried fusilli
- 500 g cleaned whole squid
- 80 g wild rocket
- 120 g semi-dried tomatoes
- 2 lemon
- 2 garlic cloves
- 5 tbsp extra-virgin olive oil
- 1 tsp dried chilli flakes
Nutrition (per serving)
- Calories
- 667 kcal
- Protein
- 32.6 g
- Carbohydrate
- 72.3 g
- of which sugars
- 7.3 g
- Fat
- 25.1 g
- of which saturates
- 3.8 g
- Fibre
- 6.7 g
- Salt
- 0.55 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Score the squid bodies with a sharp knife in a crosshatch pattern, then cut into pieces. Season with salt, pepper and chilli flakes.
- 2
Cook the fusilli in salted boiling water until al dente. Drain, rinse briefly under cold water and toss with a little olive oil.
- 3
Heat a griddle pan until very hot. Chargrill the squid for 1–2 minutes per side until charred and curled.
- 4
Whisk together the extra-virgin olive oil, lemon zest, lemon juice and crushed garlic to make a dressing.
- 5
Toss the pasta with the squid, semi-dried tomatoes, rocket and dressing.
- 6
Serve at room temperature as a warm salad, or allow to cool completely.
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