Barbecued Squid with Chickpeas and Peppers
Squid paired nicely with chickpeas and peppers, this is one to try for a light lunch or dinner.
Heat 3 tablespoons of oil in a frying pan over moderate heat. Add the onion, capsicums, garlic, thyme and olives.
Fry gently without browning for 15 mins or until the onion is soft.
Add 50mls of dry white wine and the chickpeas.
When the wine has evaporated, stir in the vinegar and parsley.
Season to your taste and keep warm.
Split the squid tubes in two and score the inside of the tube in a crisscross pattern (making sure not to cut all the way through), then quarter each tube.
Heat a barbecue or frying pan over a very high heat.
If using a frying pan, add 1 tablespoon of oil (no need if using a BBQ), and cook the squid pieces in two batches, frying for 1/2 min on each side or until they curl in on themselves and turn opaque.
Serve the squid on top of the plated salad.
300 grams Squid
3 tablespoons Olive oil 50mls dry white wine
Salt and pepper
For the salad:
1 Brown onion, peeled and finely chopped
1 Red capsicum, cored, deseeded and finely diced
1 Yellow capsicum, cored, deseeded
Finely diced 3 Garlic cloves, peeled and finely sliced
5 grams Thyme, picked and stalk discarded
30 grams Pitted kalamata olives, roughly chopped
400gms tinned Chickpeas, rinsed and drained
5 grams Parsley