Charred Squid with Butter Beans and Red Chili Pepper

Ingredients

• Parsley

  Raw

  3 tbsp or 11g

• Squid

  Mollusks, mixed species, raw

  7 oz or 198g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Butter Beans

  Butter Beans, Large - Giant

  ¾ cup or 188g

• Lemon juice

  Raw

  2 tbsp or 30g

• Olive oil

  Salad or cooking

  2 tsp or 9g

• Arugula

  Raw

  2 cup or 40g

• Red peppers

  Hot chili, raw

  1 pepper or 45g

Directions

1. Chop the parsley
2. Score the squid and season with salt and pepper.
3. Gently heat butter beans in small saucepan, adding the parsley and 1 tablespoon of the lemon juice.
4. Brush a griddle pan with 1 teaspoon of the olive oil and heat until almost smoking. Cook the squid for a minute on each side, until slightly blackened here and there.
5. Dress rocket with the remaining olive oil and lemon juice as well as the red chilli (sliced finely); season with salt and pepper to taste.
6. Slice the cooked squid and toss into the salad with the butter beans.
7. Serve and enjoy!

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