Ingredients
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
Beerenberg Mango, Lime and Chilli Dressing
Crusty bread, to serve
Directions
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.
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.
Chargrill squid, in batches, for 30 seconds each side or until cooked through.
Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture, drizzle with a few tablespoons of Chilli,lime and mango dressing. Serve with bread.
NOTE: To score squid, cut tubes in half lengthways. Using a knife, cut the inside surface of each piece in a criss-cross pattern
