pan-fried squid & chorizo with heritage tomato & feta salad

Here's a healthy Mediterranean type option for those of you who, like me, still wish they were on holiday having long lazy lunches somewhere hot and sunny without too much of a care in the world...

This light dish started off life as a 'let's-see-what-we've-got-left-in-the-fridge' plate of food, when I fancied a starter to pre-empt the chicken dish I was cooking as my main course. The resulting meal was VERY tasty, so of course I had to share! As you can see from the photo, it looks great too; really vibrant with loads of colour, and of course the flavours are just beautiful together.

Quick to prepare, and even quicker to cook and plate up, leaving you plenty of time to slow down and enjoy with a large slurp or two of cold dry white wine...

Ingredients

For the squid

• 2 x squid (tubes/bodies only), cleaned, halved along each side and cut into thin strips widthways
• 1 x chorizo sausage, diced (I used Gubbeen chorizo from Cork, keeping it local!)
• Olive oil
• Squeeze of fresh lemon juice
• Salt & pepper

For the tomato salad

• 2oog (approx - I used 2 - 3 good handfuls) Heritage (a.k.a. Heirloom) tomatoes, sliced
• 80g feta cheese, diced
• Good handful of freshly chopped parsley
• 1 clove of garlic, finely sliced
• 2 tbsp extra virgin olive oil
• Squeeze of fresh lemon juice
• Salt & pepper

Method

1. First make the salad. Throw everything into a bowl and season to taste with the lemon juice, salt & pepper. Leave to one side for the flavours to combine a little.
2. Heat a non-stick frying pan over a medium-high heat and add the chorizo. Cook for 4 or 5 minutes until the sausage starts to colour and release some of its oils.Remove from the pan and drain on kitchen paper.
3. In the same pan, add a small splash of olive oil and throw in the squid pieces.
4. Stir regularly and again, season to taste with the lemon  juice, salt & pepper.
5. When the squid is cooked (but still nice & tender) add the chorizo back into the pan for 30 seconds to warm through.
6. To serve, divide the squid & chorizo into two portions, placing in the centre of each plate.
7. Place the tomatoes randomly around the outside of the plate and drizzle over the dressing.
8. Eat as slowly as you can to maximise the enjoyment. It might also be worth trying to convince your dining partner that they don't like it that much so you can steal theirs as well. Good luck with that...

I ate this last night for the first time and even just typing up the menu I'm drooling! That must say something about how nice it is, right?! I have to say, absolutely delicious...

Serves 2

lamb with mediterranean vegetables

Spring has finally sprung, or is at least starting to have a bit more of a boing about it, and what better food to get stuck into than lovely lamb?

The temperature out there still isn't up to our normal tropical Irish summer levels just yet though, so this dish offers a great combination of in-season meat with some warming, and ever-hopeful summer type vegetables from the Med, all cooked together in the oven to warm the belly and keep the comfort food cravings well in check.

If you don't have all of the vegetables listed, no problem! Just use whatever you have in. In the past I've done this using asparagus, green beans, carrots, red onions, butternut squash...

Ingredients

• 4 lamb chops or cutlets
• 3 cloves garlic
• 3 tbsp olive oil
• 2 tbsp fresh rosemary leaves
• 2 tbsp fresh mint leaves
• 1 aubergine, sliced into 1cm thick slices
• 2 courgettes, sliced into 1cm thick slices
• 1 red pepper, cut into large pieces
• 1 yellow pepper, cut into large pieces
• 1 red onion, peeled & cut into large pieces
• 200g cherry tomatoes, halved
• 50g feta cheese
• Salt
• Freshly ground black pepper

Method

1. Pre-heat the oven to 180C (fan 160C) / 350F / gas mark 4
2. Place the rosemary, mint & garlic into a pestle & mortar and pound until they're all mixed up to a fairly smooth consistency (not too smooth though - we like chunks!). Add the olive oil and mix together. Smear the mixture over the main 'eye' of the lamb chops & set to one side.
3. Lightly oil a large baking dish and add in the aubergine, courgette, peppers and red onion.
4. Drizzle a little olive oil over the vegetables, season with salt & pepper, and mix everything together to coat. Lay the lamb on top of the vegetables and place in the oven for 20-25 minutes.
5. Crumble the feta cheese and dot that around the lamb, scatter the cherry tomatoes around the dish and place back in the oven for a further 10 minutes (the cheese should start to brown very slightly).
6. Serve with fresh sliced ciabatta and a mixed leaf salad.
7. Finish off with a glass of your favourite wine too! Being lamb, this dish will go with most red, rose or dry white wines. Easy!

Serves 4.