Squid and Lentils

Not as gross as it sounds, in fact it's a lentil salad with pan-fried calamari rings.

I was home late from work and wanted something more than just a can of beans. Incidentally part of this did come out of a can - although if I'd had time I'd have cooked the lentils but I was time poor, and feeling pretty lazy. You could throw in some feta, goats cheese or nuts with the salad, whatever you please!

Calamari Lentil and Pumpkin Salad w/Tahini Lemon Dressing

2 main or 4 side serves

1 400g tin or 200g dried puy lentils
2 (scant) cups cubed pumpkin
1 cup (tightly packed) baby spinach
2 spring onions, thinly sliced

200g squid tubes, sliced

dressing;
2 tbsp olive oil
1 tsp white wine vinegar
1 tbsp lemon juice
1 tsp tahini
salt and pepper to taste


Boil pumpkin (or roast!) and/or lentils in salted water until tender but not mushy.

Let cool slightly and combine salad ingredients in a bowl with dressing ingredients; toss to combine. (whisk dressing together in a separate bowl first if you're worried about the tahini being lumpy)

Saute calamari in a pan with a little olive oil for a minute or two so - until they turn from translucent to just white. Season with a little salt and pepper and take off heat. Let sit for a further 30seconds or so and let the residual heat do the rest of the work.

Toss through lentils or perch on top and don't forget any potential calamari pan juices to go over your salad ;)