Squid with chorizo, lime yoghurt and pickled carrots
Author: Graham Sharp
Serves: 4
Ingredients
- 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
Method
- 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.
- For the lime yoghurt, zest and juice one lime and combine with the yoghurt, mixing well.
- 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.
- For the salad, mix the rocket, sliced radishes and halved cherry tomatoes in a bowl.
- To serve, place the squid and chorizo onto a bed of salad, add the pickled carrots and finish with a dollop of lime yoghurt.
