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Member recipe

Squid on Bruschetta

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Serves 2

A quick and easy, tasty treat for lunch

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  • 1 Bruschetta (enough for 2 people)
  • 1 Garlic clove
  • 250g squid
  • Crumb topping (recipe below)
  • Pesto (make your own, or use the jar variety)
  • 1 chili
  • 2 tablespoons olive oil
  • Zest of 1 small Lime
  • Juice of 1 small Lime
  • For the crumb topping
  • 50g breadcrumbs
  • grated zest of 1 lemon
  • 25g grated parmesan
  • 2 tbsp chopped parsley
  • salt and pepper


    1. Cut the squid along one side to open it, then cut it in half. Lay the 2 halves on top of each other and slice strips, about 1cm wide. De-seed the chili and chop as finely as you can. Pop the squid, chili and lime zest into a bowl and mix the olive oil in and add some seasoning. Leave this to marinade for about 15 minutes.
    2. While the squid is marinading, cut the bruschetta into quarters (half vertically and then horizontally).Drizzle olive oil over the 4 slices
    3. Heat the griddle pan until its nice and hot. Place the bruschetta in, inner side face down. Push down slightly with a fish-slice or something, so the griddle can mark the bread.
    4. Take the bread out of the pan once its golden and has the dark griddle stripes (about 5 minutes or so). Rest to one side. Once cooled rub the garlic clove over the bread and spread pesto onto each slice of bread
    5. To cook the squid simply heat a frying pan until hot (no need for oil in the pan!). Drop the squid into the pan, making sure each bit is touching the surface. Saute for a couple of minutes (the squid will start to curl, depending on the thickness)
    6. Once cooked, spoon onto each slice of bread. Spoon the crumbed mixture onto each slice of bread.
    7. Place the 4 slices under a pre-heated grill. Keep an eye on the topping and once it starts to golden take it out (probably 2 mins max)
    8. Put the slices onto a plate and squeeze some of the lime juice over each one
    9. Serve with a side salad

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