Lemon and chilli squid with roasted sumac cauliflower and a rosemary butterbean puree

Inspired by Middle Eastern textures and flavours this succulent squid is quick, easy, nutritious and won’t break the bank.  Perfect for a light dinner or a dinner party starter, there’s no time like the present to indulge in these tantalising tentacles.

Serves 4, 20mins preparation, 30mins cooking
Skills Level: Easy 

• ½ cauliflower, cut into florets
• 2tbsp extra virgin olive oil
• 1tbsp sumac
• 1tsp ground coriander
• 1 sprig rosemary, roughly chopped
• 400g tinned butterbeans, drained and rinsed
• 200ml vegetable stock
• 1 lemon, juice and zest
• 4 squid
• 1tsp chilli flakes
• coriander and sprouts, to serve (optional)

1. Preheat the oven to 200C/180C fan/gas 6.
2. On a baking tray, toss the cauliflower in 1tbsp olive oil, the sumac and coriander. Season with sea salt and ground pepper and roast in the oven for 20-30mins until softened and slightly charred.
3. Simmer the rosemary, butterbeans and vegetable stock in small pan for 5mins to soften the beans. Leave to cool slightly then blend until smooth.  Season with salt, pepper and a squeeze of lemon.
4. With a sharp knife cut down the length of the squid to open it up. Remove the tentacles and cut off any hard gristle.  Lightly indent a diamond pattern, 1mm deep into the squid and cut into 1cm wide strips.
5. Heat the remaining oil in a frying pan. Add the squid, tentacles and chilli and fry for 2-3mins until the squid has coiled and turned opaque.  Season with the remaining lemon, salt and pepper to taste.
6. Serve with the puree, roasted cauliflower and garnish with the coriander and sprouts.