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 clove garlic cloves
• 5 tbsp extra-virgin olive oil
• 1 tsp dried chilli flakes

Method

1. 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. 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. 3

   Heat a griddle pan until very hot. Chargrill the squid for 1–2 minutes per side until charred and curled.

4. 4

   Whisk together the extra-virgin olive oil, lemon zest, lemon juice and crushed garlic to make a dressing.

5. 5

   Toss the pasta with the squid, semi-dried tomatoes, rocket and dressing.

6. 6

   Serve at room temperature as a warm salad, or allow to cool completely.