Serves 4

What you need:
400g / 14oz medium size squid tubes
1 clove garlic, finely chopped
30ml / 2 tablespoons olive oil
½ mild chilli, deseeded & finely chopped
75g / 3oz of mixed leaves
1 dessertspoon flat leaf parsley, chopped
8 chives

Dressing:
30ml / 2 tablespoons hazelnut oil
1 tablespoon of white wine vinegar
A little salt and freshly ground black pepper

What you do:
Open squid tubes out, and score the inside lightly into criss cross lines (so they resemble diamonds, being careful not to cut right through the squid). Divide the squid into 8 portions. Put squid, olive oil, garlic, chilli, salt and pepper and leave for 5 minutes. Arrange leaves on four warm starter plates, season with a little salt and black pepper and drizzle with hazelnut dressing. Chargrill or grill the squid for 1 ½ minutes on each side, until lightly browned on each side. Place the squid as soon as it is cooked onto the leaves, drizzle the remaining dressing over the squid and garnish with parsley and chives. Serve immediately.

Chef’s note: An alternative to squid would be any flaked white fish, prawns, or strips of chicken.

Suzanne Doyle, Cavistons Seafood Restaurant, Monkstown, Co Dublin