Time for a recipe with a bit more green to it! I wanted something fresh and light for the seafood CBC. Flicking through my recipe books, this recipe looked like a good bet for a yummy lunch.

Squid and Broad Bean Salad, as seen in the Seafood, by the Australian Gourmet Traveler

serves 6

1/4 cup extra virgin olive oil

2 cloves of garlic, finely chopped

3 anchovy fillets, finely chopped

Pinch of dried chilli flakes

2 teaspoons white wine vinegar

1 kg fresh broad beans, podded or 500g packet frozen broad beans thawed

200g sugar snap peas, trimmed

750g cleaned squid tubes, cut into 8mm-thick slices

1/2 cup firmly packed parsley leaves, chopped

2 tablespoons lemon juice

Combine olive oil, garlic, anchovies and chilli flakes in a small frying pan and cook over low heat for 2-3 minutes or until the garlic is slightly golden, then add vinegar and transfer to a large bowl.

Steam broad beans over a saucepan of simmering water for 3 minutes or until tender. Cool beans slightly, then peel and add to garlic mixture. Steam the sugar snap peas over a saucepan of simmering water for 3 minutes or until tender, then add to beans.

Steam squid rings, in batches if necessary, over a saucepan of simmering water for 2-3 minutes or until just tender, then add to the bean mixture.

Add parsley and lemon juice, season to taste with sea salt and freshly ground black pepper and mix well. Serve warm or at room temperature, divide among shallow bowls.

So my changes… since I couldn’t be arsed going to the shops I figured close enough is good enough. So, I went with snow peas instead of sugar snap, added 4 spears of asparagus, went with frozen broad beans, switched the white wine vinegar for sherry vinegar and didn’t bother with the parsley. I modified the recipe to make it for 2 people, using 300g of squid tubes and less broad beans and snow peas.The result was pretty smashing, the anchovies melt into the olive oil, since they are chopped so finely and all you end up with is their flavour, when combined with the lemon juice and dressing I rolled the steamed squid in the dressing before plating it up. A lovely quick, easy and healthy lunch for two!