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Squid with haricot beans and rocket
Ingredients
450g (1lb) prepared squid, cut into thick rings
3tbsp extra virgin olive oil
1 rosemary sprig, cut into four pieces
1 chilli, deseeded and finely chopped
Zest and juice of 1 lemon
2 x 400g tins organic haricot beans, drained and rinsed
2tbsp olive oil
6 slices sourdough bread
55g packet rocket
3tbsp extra virgin olive oil
1 rosemary sprig, cut into four pieces
1 chilli, deseeded and finely chopped
Zest and juice of 1 lemon
2 x 400g tins organic haricot beans, drained and rinsed
2tbsp olive oil
6 slices sourdough bread
55g packet rocket
A Spanish style starter or snack
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Method
1 Put the squid into a non-metallic bowl. Add 1tbsp of the extra virgin olive oil, the rosemary, chilli and half the lemon zest. Season and marinate for 30min.2 Put the beans into a large bowl with the remaining zest, extra virgin olive oil and the lemon juice. Season and use a potato masher to pound into a rough purée.
3 Heat the regular olive oil in a wok or a non-stick frying pan. Cook the squid for 1-2min until opaque. Toast the bread.
4 Spread the bean purée over the toast. Serve topped with the squid and rocket.
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