Chopped squid and bacon salad
Photo by Tam West
I recently ate a great version of this salad using octopus in Spain (you can buy vac-packed additive-free cooked octopus in the supermarket there, I wish we could here!) There is a bit of slicing and dicing needed for this but there is nothing tricky or difficult about the recipe.
- Put the tomatoes, onion, cucumber, chilli, coriander, capers, capsicum, vinegar and 3 tablespoons of the oil in a large bowl. Mix well, taste and season. This is the salad.
- Heat a frying pan or ridged grill until very hot (no oil). Add the squid pieces side-by-side and quickly let them brown well on each side. Remove and dice 2 cm. Add to the salad. Add the remaining tablespoon of oil to the pan over moderate heat and fry the bacon until crisp.
- Add the bacon and any oil to the salad. Mix well and serve with steamed rice and lemon wedges for squeezing.
More simple summer dinners from Ray McVinnie