Caxton magazines staffThese delicious recipes from Le Creuset are perfect for laidback weekend lunches and brunches
INGREDIENTS
- 2 fennel bulbs
- 2 red onions
- 80g whole squid, cleaned
- Freshly ground pepper
- Salt
- 10ml olive oil
- 1 lime
- 1 red chili
- 1 handful mint leaves
- 1 handful flat leaf parsley
For the pomegranate dressing
- 1 pomegranate
- 8T olive oil
- 1T honey
- 4 limes
- Freshly ground pepper
- Salt
METHOD
1. For the dressing, slice the pomegranate in half and remove the seeds by tapping the peel side of the pomegranate with a wooden spoon. Collect the juice at the same time.
2. Mix the olive oil, 3 tablespoons of pomegranate juice, and honey until combined. Add 3 tablespoons of pomegranate seeds.
3. Heat the grill pan to a medium temperature.
4. Halve the four limes and cook on a hot grill for 5 minutes. Remove and squeeze the juice into the dressing. Season to taste with freshly ground pepper and salt. Add honey according to taste.
5. Rinse the whole squids and cut in half. Using a sharp knife, carve a diamond pattern into them, season with pepper and a little salt.
6. Sprinkle the fennel with olive oil and season with pepper and salt. Cook on a grill until nicely brown; flip and cook for another 2 minutes. Remove from the pan and add the zest of 1 lime, the finely chopped chili and the roughly chopped fresh spices. Spoon onto a serving plate.
7. Cook the squid in the same pan for 1 to 2 minutes on each side, depending on the thickness. Be careful as squid turns tough fast.
8. Add the fennel, red onion and the green from the fennel to the squid. Drizzle the dressing over the top and serve immediately.
This recipe serves 6 people
