KEY POINTS:
Ensalada de calabacin abrasado4 small squid tubes
500g small zucchini
1 Tbs olive oil, plus 2 Tbs extra
2 garlic cloves, crushed
zest and juice of one lemon
Flaky sea salt
1/2 cup pine nuts
Lemon to serve
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 Tbs olive oil, the garlic, lemon zest and juice and salt, then toss.
3 Heat a heavy based fry 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. 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. Arrange the squid among the zucchini, sprinkle over the pinenuts and some salt and serve with lemon.