Charred Squid with Cannellini Bean Mash

Squid is not a food that I would normally have when eating out, and I have certainly never cooked it at home, so when Sainsbury's were doing a special offer on their frozen squid rings at a price more like that of sausages, I grabbed a bag. Having a little poke around on the internet, I found this rather simple recipe which I adapted to suit my Slimming World plan. We both enjoyed the squid more than we thought we would – the texture was just right, not rubbery at all.

Serves 2

100g cannellini beans, soaked overnight

packet of frozen squid rings

3-4 cloves garlic

1 onion, finely sliced

pinch dried chillies

bunch basil, shredded

2 large handfuls rocket

a few shakes of lemon juice

Red pointed peppers or other vegetables to serve

Drain the soaked beans and boil in stock until tender, usually 45-60 minutes. Sauté the onion and garlic in a little Fry Light until soft, then mash with the beans and seasoning to taste. Finally stir in the shredded basil.

Heat a griddle pan until very hot – spray with a little Fry Light. Season the squid with salt, pepper and chilli flakes and cook for 2-3 minutes until lightly charred. Stir in the lemon juice and take off the heat.

Place a mound of bean mash on each plate, top with rocket and finally the squid.

I also served this with chargrilled pointed red peppers, as I didn't feel the bean mash provided enough superfree. Slice the peppers in half lengthways, remove the seeds and membrane, spray with Fry Light and sprinkle with salt, pepper and chilli flakes to taste. Grill under a high heat for 5-7 minutes until lightly charred.