Chargrilled squid and lentil salad

Cooking Time 10 minutes

Ingredients (serves 4)
* 1 garlic clove, crushed
* 2 tablespoons lemon juice
* 1/4 cup olive oil
* 600g squid tubes, scored, cut into 5cm pieces (see tip)
* 250g haloumi cheese, drained, thickly sliced
* 400g can lentils, drained, rinsed
* 70g baby rocket leaves
* crusty bread, to serve


Method
1. Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.
2. Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.
3. Chargrill squid, in batches, for 30 seconds each side or until cooked through.
4. Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture. Serve with bread.

Notes & tips
* To score squid, cut tubes in half lengthways. Using a knife, cut the inside surface of each piece in a criss-cross pattern.

Source
Super Food Ideas - Page 37
Recipe by Michelle Lucia