Squid with chorizo, lime yoghurt and pickled carrots


Squid with chorizo, lime yoghurt and pickled carrots
Serves: 4
  • 500g squid
  • 200g Bath pig chorizo
  • 2tbsp olive oil
  • For the pickled carrots
  • 300ml white wine vinegar
  • 300ml water
  • 250g caster sugar
  • 1tsp mustard seeds
  • ½tsp fennel seeds
  • 4 medium carrots
  • For the lime yoghurt
  • 200g natural Greek yoghurt
  • 2 limes
  • For the salad
  • 50g rocket
  • 8 French breakfast radishes
  • 12 baby plum tomatoes
  1. Peel and julienne the carrots. In a pan, mix the white wine vinegar, water, caster sugar, mustard seeds and fennel seeds. Bring to the boil for 2 mins then pour over the carrots. Leave in the fridge to cool.
  2. For the lime yoghurt, zest and juice one lime and combine with the yoghurt, mixing well.
  3. For the chorizo and squid, peel the outer skin off the chorizo and slice thinly. Skin and clean the squid then slice into thin rings. Place a frying pan over a high heat and add a little oil once hot. Cook the chorizo until it starts to colour then add the squid with a pinch of salt. Cook for 2 mins until nicely coloured. Add the juice of the remaining lime.
  4. For the salad, mix the rocket, sliced radishes and halved cherry tomatoes in a bowl.
  5. To serve, place the squid and chorizo onto a bed of salad, add the pickled carrots and finish with a dollop of lime yoghurt.


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