Char-grilled squid with braised lentils

The Clerkenwell Kitchen have created a perfect concoction of earthy lentils, sweet squid and a zingy herb dressing
Char-grilled squid with braised lentils
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes
  • Effort: easy


For the braised puy lentils

  • 300 g puy lentils
  • olive oil
  • 1 lemon, juice only, save the zest for the dressing below
  • 1 handful of parsley, finely chopped

For the chilli and marjoram dressing

  • 10 sprigs sprigs fresh marjoram, finely chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp capers, finely chopped
  • 1 lemon, finely grated zest only
  • 4 tbsp extra virgin olive oil
  • ' fresh red chilli, finely chopped

For the squid

  • 4 medium squid, (around 750g), cleaned


1. For the squid place the lentils in a pan and cover with cold, salted water and bring to the boil. Reduce the heat to medium and continue cooking until tender but still with a bit of bite and holding their shape (around 20 minutes). Drain the lentils and while they are still warm, dress them with the olive oil and lemon juice. Stir through the chopped parsley, check the seasoning and add salt if necessary. Keep warm until needed.

2. For the dressing while the lentils are cooking, combine the marjoram, garlic, capers and chilli with the lemon zest and olive oil and half a teaspoon of sea salt. Taste and adjust the flavours if necessary. Put to one side.

3. For the Squid preheat a griddle pan or heavy-based frying pan on a high heat.

4. Butterfly the squid body by opening it up so that it is a flat diamond shape and then score without going through the flesh on the inside. Score across diagonally at 1 cm intervals and then across the other way to create diamond shapes. This will ensure that the squid cooks much more quickly. Season with salt and pepper.

5. Gently place the squid in the griddle or frying pan and cook for 1 minute on each side - don't forget the tentacles and wings. Quick cooking will make the squid beautifully tender, not tough and rubbery.

6. To serve: place the squid on top of a spoonful of the lentils and spoon over the chilli and marjoram dressing. This is really nice served with a fresh tomato salad in the summer.

Chefs Emma Miles and Laura Hearn of The Clerkenwell Kitchen are committed to cooking with local, seasonal produce. They take great care to use only sustainable seafood, buying the majority of their fish from small day-boats in Cornwall, and are keen supporters of Sustainable Fish City.

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