Serves 6
For the lentil salad:
small green lentils -225g
a large handful of flat-leaved parsley
a large bunch of mint
olive oil
lemon juice
 
for the squid:
large squid – 6, cleaned
lemons - 3, halved
6 good handfuls of baby salad  leaves
garlic mayonnaise to serve
 
Rinse the lentils then boil them for 15-20 minutes in lightly salted water
or till they are tender but retain some bite. Drain them and tip them into a
bowl, tossing them with a little olive oil.

 

Tear the parsley leaves from their stems, discard the stems, and
put the leaves in a small bowl. Remove the mint leaves, chop them roughly
then add them to the mint. Pour 3 tablespoons olive oil in with the leaves,
two tablespoons of lemon juice and a good pinch of salt. Stir the dressing
into the lentils. Set aside for no more than half an hour.
           
Cut the squid into large pieces. (A medium sized squid body should be cut
into two, the tentacles left whole.) Place the squid on a hot grill or
ridged griddle pan and leave for a few seconds only. As soon as the
underside has coloured here and there then turn over and cook the other side
briefly.
 
Meanwhile toss the salad leaves with the lentils. Divide the lentil salad
between six plates, place the grilled squid on top and squeeze over the
lemons. Pass the olive oil bottle or garlic mayonnaise round for those who
want it.