Recipe for Seared Squid and Bitter Leaf Salad 
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Yield:
4
Ingredients:
Amount Ingredient
500 gm cleaned squid
6 tbl extra virgin olive oil
2 clv garlic crushed
1 tbl chopped fresh thyme
175 gm bitter salad leaves
I small red onion finely chopped
12 x cherry tomatoes
2 tbl balsamic vinegar
1 x salt and pepper fresh
Instructions:
Instructions: Rinse squids body pockets under cold running water: peel off any purple skin.

Slice into 7.5cm pieces and use a sharp knife to score a lattice pattern.

Leave tentacles whole.

Place squid in a bowl with half the oil the garlic and thyme.

Mix cover and chill for 30 minutes.

Tear salad leaves into a bowl and scatter over onion and tomatoes.

Preheat dry cast iron griddle pan over high heat for 5 minutes then lower heat to medium. Arrange squid on griddle in a single layer and sizzle for 1 minute then turn and cook for a minute more.

Transfer squid to top of salad leaves with a slotted spoon.

Add remaining oil and vinegar to the pan and heat for a few minutes scraping up the bits from the bottom of the pan.

Season and trickle over the salad.

Garnish with basil and serve.

Serves 4

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