KEY POINTS:
A fresh spring salad combining tasty baby squid with the earthiness of spinach and a taste explosion of toasted pine nuts
Serves 4
8 small calamari tubes
1 Tbs light olive oil
1 Tbs butter
Juice of one lemon
Sea salt and freshly ground black pepper
2 Tbs pinenuts
1 bunch (or packet) baby spinach
100g pecorino cheese
1. Slice the calamari and open out flat. Remove any cartilage if necessary then slice.
2. In a pan, heat the oil and butter until hot then quickly toss the squid until curled and golden. Squeeze over the lemon, and season. Remove all from the pan (including juices) then add the pinenuts and toast for a few minutes.
3. Remove the leaves from the stalks if necessary, carefully rinse then dry. Arrange the leaves on plates or a serving platter, add the squid and juices, scatter over the pinenuts and top with shaved pecorino and a little extra pepper.
