1 large red pepper, seeds removed, thickly sliced
1 large yellow pepper, seeds removed, thickly sliced
1 tbsp extra virgin olive oil
salt and freshly ground black pepper
200g/7oz baby squid, cleaned, cut into rings, tentacles left whole
2 heads red chicory, shredded
4 tbsp olive oil
1 lime, juice only
½ garlic clove, peeled, finely chopped
bunch fresh coriander, leaves only
small bunch fresh basil, roughly chopped
salt and freshly ground black pepper
For the salad, heat a griddle pan until smoking hot, and chargrill the peppers for 5-7 minutes, or until scorched in places.
Remove from the pan to a plate and allow to cool slightly before slicing into thinner strips.
Heat the oil in a frying pan over a high heat, season the squid with salt and freshly ground black pepper, to taste, and fry the squid for 2-3 minutes, or until light golden-brown.
For the dressing, place all the dressing ingredients in a bowl, whisking well to combine.
To serve, place the squid, chicory, and peppers into a large bowl, and drizzle over the dressing. Season, to taste, with salt and freshly ground black pepper. Divide between 2 serving plates and serve immediately.
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