Gwyneth's Grilled Squid, White Bean and Fennel Salad

With the sun finally giving an appearance I've taken Gwyneth Paltrow's, It's All Easy cookbook off the shelf and getting stuck into some healthy eating.

  • 500g of calamari - I just used some frozen pieces but if you can get fresh even better!
  • 4 tbsp olive oil
  • 1 lemon, zest & juice
  • Freshly ground salt & pepper
  • pinch of chili flakes 
  • couple of large handfuls of salad i.e, arugula or baby spinach works well
  • 2 small or 1 large fennel bulb, thinly sliced
  • 400g can cannellini beans, drained and rinsed
  • 1 medium shallot or red onion, thinly sliced
  • large handful fresh parsley, chopped
  • large pinch of coarse sea salt
  • Basil Oil (see below)
Basil Oil method:
I didn't have any Basil oil so substituted Mint and it worked well.
In a blender or food processor throw in 1/2 cup lightly packed fresh mint (or basil) leaves, roughly chopped; 1/4 cup olive oil; 1 garlic clove and blend until smooth(ish) add salt to taste.

Salad method
  1. Toss calamari with 1 tablespoon of olive oil, half the lemon zest, pinch of salt and a few grinds of pepper and half the chili flakes.
  2. Place salad greens into large platter and add the fennel, beans, shallot, parsley, remaining lemon zest, lemon juice, coarse salt, remaining chili flakes and remaining 3 tablespoons of olive oil and toss to combine.
  3. Heat a fry pan over high heat; cook the squid until just charred and crispy, about 5 minutes.
  4. Add squid to the salad and garnish with Mint oil. Enjoy!


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