Pan-fried Squid with Chunky Salsa

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Serves: 4

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A delightfully fresh and light summer starter. With the addition of some crusty bread and a chunk of salty feta cheese this makes a tasty and simple lunch.

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Cooking Instructions

1. Start by making the cherry tomato salsa.  Place shallots and balsamic vinegar in a small saucepan and heat gently until the shallots have softened and vinegar has reduced to a syrupy consistency. Remove from heat and whisk in olive oil.  Roughly chop tomatoes, red peppers and avocado, and finely chop the chillies.  Mix in a bowl, and add dressing.  Just before serving, add chopped coriander.
2. Take each squid, and cut up each side of each pouch. Open out and score the inner flesh in a diamond pattern two or three times. Gently heat the garlic, butter and olive in a large frying pan until foaming. Turn up heat, add squid and cook for about a minute per side.
3. Divide the salsa between four plates, and top with two squid per person.