Calamari Salad With Red Chicory & Herby Lime Dressing - cooking recipe

Ingredients

For the salad
1 large red pepper and 1 large yellow pepper, cut into thick slices, seeds removed
200 g (7 oz) cleaned baby calamari (or more depending on appetite)
extra virgin olive oil
2 red chicory
For the dressing
1 bunch coriander
1 small bunch basil
4 tablespoons olive oil
1/2 garlic clove, peeled
juice of one lime

Preparation

Chargrill the peppers in a hot griddle pan. Once they are grilled and cooled slightly, cut them into thinner strips.
Chop the squid into rings, but leave the tentacles whole.
Saute the squid in a hot frying pan with a little olive oil until they are lightly golden, this will take about 2 - 3 minutes.
Cut off the bottom (core) of the chicories, shred the leaves slightly so that you have a mixture of different sizes of leaves.
Mix the dressing ingredients together. Mix the squid, chicory and peppers in a bowl with the dressing before serving the salad onto plates. Serve immediately.