Grilled zucchini salad with pinenuts and squid

Babiche Martens

Ingredients

2 cloves	Garlic, crushed
500 g	Zucchini, small (Main)
4	Squid tubes, small (Main)
1	Flaky sea salt, to season
1	Lemon, zested and juiced
½ cup	Pine nuts (Main)
1	Lemon, to serve

Directions

1. With the point of a sharp knife, split the squid tubes to open then lay flat and score in a criss cross fashion all over. Cut into strips.
2. Thinly slice the zucchini lengthwise then put in a bowl and add 1 Tbsp olive oil, the garlic, lemon zest and juice and salt, then toss.
3. Heat a heavy based frying pan and cook the zucchini in batches, turning once, for about 5 minutes or until tender. Put on a serving platter.
4. Keep the pan hot, add the extra olive oil and fry the squid in small batches.
5. As soon as it curls up and becomes golden, remove from the heat. Lastly, add the pine nuts to the pan and toss for a couple of minutes to lightly toast.
6. Arrange the squid among the zucchini, sprinkle over the pinenuts and some salt and serve with lemon.