ingredients

  • 400g Large squid , cleaned
  • 1/4 cup Extra virgin olive oil
  • 200g Green beans , trimmed
  • 1 can White kidney beans rinsed , drained
  • 250g Cherry tomatoes , halved
  • 1 tsp Sugar
  • 2 Tbsps Lemon juice
  • 1/4 cup Basil pesto
  • Basil leaves

steps

  1. Cut squid along 1 side and open out. Using a sharp knife, lightly score the inside surface in fine cross-hatch pattern– don’t cut too deeply, just enough to mark the flesh. Place squid in a bowl, drizzle with 1 Tbsp oil and season.
  2. Preheat a charcoal grill pan or barbecue to high heat. In batches, char-grill the squid for 1 minute on each side or until lightly charred and just cooked through. Halve, then place in a bowl and toss with the pesto. Chill in the refrigerator.
  3. Blanch the green beans in boiling, salted water for 1 minute or until just tender. Drain and refresh in ice bath. Place in a bowl with the white beans, and cherry tomatoes, and season. Whisk sugar, lemon juice and remaining 2 Tbsps olive oil together. Toss with bean mixture. Chill in the refrigerator.
  4. To serve, arrange the bean salad on serving plates, then top with the squid and basil leaves.