CUTTLEFISH SALPICON

Atake on a classic Latin American salad-like dish consisting of marinated cooked seafood or meat, this recipe uses cuttlefish, a cousin to the squid that is abundant on the south coast. You can ask the fishmonger to clean them for you. Grilling the cuttlefish gives the dish another dimension, that contrasts well with the freshness of the lime and herbs. Works well as a starter or light lunch for the summer months; ideal for al fresco!

Ingredients: Serves 4-6

400g cleaned cuttlefish, squid can be used as an alternative

70g cooked red peppers, medium dice

2 shallots, finely diced

½ medium cucumber, peeled and medium dice

1 bunch fresh parsley, finely chopped

1 bunch fresh basil, finely chopped

1 bunch fresh coriander, finely chopped

Juice and zest of 3 limes

5 tablespoons extra virgin olive oil, plus additional for grilling

Salt and pepper to taste

Method: greenrestaurant.co.uk

1 Bring a medium saucepan of salted water to the boil and blanch the cuttlefish for 2 minutes before plunging them into iced water to halt the cooking.

2 Place a large frying pan on a high heat and preheat until extremely hot. Add a little oil to the pan and sautée the cuttlefish rapidly for 1-2 minutes – the aim is to pick up some charred flavour before the cuttlefish overcook. Even better, grill quickly over a wood or coal barbecue.

3 Chop the cooked cuttlefish into a medium dice and let cool slightly, before adding to a mixing bowl and combining with the rest of the ingredients.

4 Cover and let rest in the fridge for 4-5 hours before serving. Check the seasoning and adjust to taste, and serve cool with a leafy-green salad, toasted fresh sourdough or whatever you like!