Squid on Bruschetta

Method

• step 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.

• step 2

  While the squid is marinading, cut the bruschetta into quarters (half vertically and then horizontally).Drizzle olive oil over the 4 slices

• step 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.

• step 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

• step 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)

• step 6

  Once cooked, spoon onto each slice of bread. Spoon the crumbed mixture onto each slice of bread.

• step 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)

• step 8

  Put the slices onto a plate and squeeze some of the lime juice over each one

• step 9

  Serve with a side salad