Читать книгу Miss Dahl’s Voluptuous Delights - Sophie Dahl - Страница 20

SERVES 4-6

1 large red pepper, chopped into four lengthways, seeds removed

1 large yellow pepper, chopped into four lengthways, seeds removed

Olive oil

Roughly 100g/4 cups of cleaned baby squid

For the dressing

1 bunch of fresh chopped coriander/cilantro

A few basil leaves

4 tablespoons of olive oil

¹/₂ a clove of garlic, peeled and chopped

Juice of 1 lime

One of the best lunches I ever had was on a small boat in Greece, where the mother of the captain dived into the sea in an enormous swimming costume, surfacing triumphant holding a wiggling bag of squid. She fried them with lemon and olive oil. It was heaven. This is a tribute to her.

Chargrill the peppers (or ‘bell’ peppers, if you’re in the US) in a grill pan with some olive oil. Once they are grilled and cooled slightly, cut them into thinner strips.

Chop the squid into rings, but leave the tentacles whole. Sauté in a hot frying pan with a little more olive oil until they are lightly golden: 2-3 minutes. Pour onto a plate and mix with the peppers.

Put the coriander/cilantro, basil, oil, garlic and lime juice into the blender and blend on high. If necessary, add a bit more lime juice. Pour over the squid and peppers and serve.