Food & Wine
Michelle Bridges’ lemon pepper squid with sprouts and peas
This has got to be one of the easiest meals around. Plus it has peas, fresh seafood and three kinds of sprouts – your body will thank you.
Serves: 4
Ingredients:
- Finely grated zest and juice of 1 large lemon
- 1 teaspoon freshly ground white pepper
- 500g cleaned baby squid, scored
- 200g mixed crunchy sprouts
- 1/2 cup alfalfa sprouts
- 200 g Brussels sprouts, finely sliced into rounds
- 1/2 cup frozen baby peas, at room temperature
- 1 tablespoon avocado oil
Method:
- Place the lemon zest, pepper and squid in a bowl, season to taste with salt and toss until well combined.
- Combine the sprouts, Brussels sprouts, peas, oil and lemon juice in a bowl and season to taste. Set aside.
- Heat a large chargrill pan over high heat.
- Add the squid and cook for two minutes, turning occasionally, until just tender and light golden.
- Divide the sprout salad among four plates, top with the squid and serve warm.
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