Wilted watercress and squid sauté

Easy to prepare, fresh and zingy, this summery salad recipe by chef Lisa King of The Elsted Inn near Midhurst combines the sweetness of fresh watercress and sautéed squid with the brininess of fried capers for a delicious lunch or starter.

Ingredients

• 250 g fresh squid, cleaned and sliced, tentacles halved
• 2 tbsp capers, drained
• 1 1/2 tbsp olive oil
• 1 small clove fresh garlic, finely chopped
• 1 tsp sundried tomatoes or oven-dried tomatoes (see additional recipe notes), sliced into thin strips
• 1 pinch red chilli flakes (optional)
• 1 tsp flat leaf parsley
• 1/2 a roasted bell pepper, sliced into thin strips
• 1/4 tsp lemon zest
• 2 1/2 tbsp lemon juice
• 35 g fresh watercress
• 1 pinch Cornish sea salt
• Freshly ground black pepper, to taste

Preparation

1. Cut the squid tubes into thin rings, cut the tentacles in half, or quarter if they are large, and set aside.
2. Pour the olive oil into a sauté pan, add the capers and fry until the capers pop open and 'flower'.
3. Add the garlic, sundried tomatoes, chilli flakes and parsley to the pan, toss briefly.
4. Add the squid and toss to combine evenly – the squid will not need more than a few minutes to cook.
5. Once all the ingredients are evenly combined in the pan, add the lemon juice and zest and toss again.
6. Add the watercress and toss again until the watercress just begins to wilt.
7. Season with salt and pepper and serve immediately.