Colin Fassnidge’s squid, pea and broad bean salad
Spring is finally here, and Colin Fassnidge is celebrating by making a seasonal, fresh salad. With squid, broad beans, and peas, this is brightness in a bowl.
- 2–3 medium squid, cleaned, tentacles reserved
- 2 tablespoons olive oil
- 25g butter
- 2 cloves garlic, smashed
- 5 sprigs thyme
- Salad
- 350g broad beans in pod
- 200g frozen peas, thawed
- 1/2 bunch mint
- 1/2 bunch marjoram
- Finely grated zest of 1 lemon
- 100g pine nuts, toasted
- 100g baby capers
- Sea-salt flakes and freshly ground black pepper, to season
- 120g snow pea tendrils or shoots
- Dressing
- 1/4 cup olive oil
- 2–3 tablespoons lemon juice
- Pinch caster sugr
- For the salad, slice the seam at the side of the broad bean pods and remove beans. Cook beans in a pan of boiling salted water for 2–3 minutes. Immerse in iced water. Squeeze to remove beans from their outer skins.
- Place beans, peas, herbs, lemon zest and oil in a food processor and coarsely chop. Transfer to a bowl and stir in pine nuts and capers. Season.
- For the dressing, combine oil, lemon juice and sugar in a small jar. Shake to combine. Season.
- Slice squid down one side and open hoods up like a book. With a sharp knife, lightly score in a criss-cross pattern. Cut into smaller pieces. Add to a large bowl with the olive oil and the reserved tentacles. Season.
- Heat a heavy-based frying pan on high heat. Add squid, score-side down. Cook for 1–2 minutes. Add butter, garlic and thyme and cook for a further minute or until golden and just cooked. Serve bean salad with the squid, pea tendrils and dressing.
All you need to do is buy prepped squid, blend up a few ingredients and flash-fry your squid until succulent and delicious. It’s easy, delicious and perfect for an afternoon in the sun.
Method
For the salad, slice the seam at the side of the broad bean pods and remove beans. Cook beans in a pan of boiling salted water for 2–3 minutes. Immerse in iced water. Squeeze to remove beans from their outer skins.
Place beans, peas, herbs, lemon zest and oil in a food processor and coarsely chop. Transfer to a bowl and stir in pine nuts and capers. Season.
For the dressing, combine oil, lemon juice and sugar in a small jar. Shake to combine. Season.
Slice squid down one side and open hoods up like a book. With a sharp knife, lightly score in a criss-cross pattern. Cut into smaller pieces. Add to a large bowl with the olive oil and the reserved tentacles. Season.
Heat a heavy-based frying pan on high heat. Add squid, score-side down. Cook for 1–2 minutes. Add butter, garlic and thyme and cook for a further minute or until golden and just cooked. Serve bean salad with the squid, pea tendrils and dressing.
