Watercress & Pea Salad with Barbecued Calamari Recipe

Ingredients

• 800 g large calamari hoods, or squid tubes, cleaned
• 2 limes juice and zest
• 3 tablespoons olive oil
• 2 garlic cloves, crushed
• 2 long green chillies, finely chopped
• 1 bunch watercress, washed
• 500 g frozen broad beans
• 350 g frozen peas
• 1 small red onion, shaved or finely sliced
• 1 bunch mint, leaves picked
• 2 teaspoons honey
• 3 teaspoons Dijon mustard
• 1 tablespoon white wine vinegar
• Crusty wholegrain sourdough, to serve

1. Split calamari hoods and score the underside of the flesh in a diamond pattern. Cut hoods into thick strips. Place in a large bowl. Add lime zest and juice, 1 tablespoon of oil, garlic and chilli. Season and mix well. Set aside for 5–10 minutes.
2. Preheat a barbecue hotplate or chargrill pan. Cook calamari for 3–4 minutes each side, or until golden and tender. Transfer to a tray and keep warm.
3. Break watercress into small sprigs and discard the larger pieces. Place the broad beans in a large heatproof bowl. Pour over boiling water and leave for 2 minutes. Drain and peel, discarding the outer skin. Place the peas in a heatproof bowl. Pour over boiling water and leave for 2 minutes. Drain and rinse under cold water
4. Toss the watercress, beans, peas, onion and mint in a large serving bowl, or arrange on a platter. Top with the calamari. Combine the honey, mustard, vinegar and remaining oil in a small jug or screw-top jar. Season with cracked black pepper. Mix well. Drizzle dressing over salad and serve with crusty bread.