Michelle Bridges’ lemon pepper squid with sprouts and peas
<p>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.</p>
<p><strong><span style="text-decoration: underline;">Serves:</span></strong> 4</p>
<p><strong><span style="text-decoration: underline;">Ingredients:</span></strong></p>
<ul>
<li>Finely grated zest and juice of 1 large lemon</li>
<li>1 teaspoon freshly ground white pepper</li>
<li>500g cleaned baby squid, scored</li>
<li>200g mixed crunchy sprouts</li>
<li>1/2 cup alfalfa sprouts</li>
<li>200 g Brussels sprouts, finely sliced into rounds</li>
<li>1/2 cup frozen baby peas, at room temperature</li>
<li>1 tablespoon avocado oil</li>
</ul>
<p><strong><span style="text-decoration: underline;">Method:</span></strong></p>
<ol>
<li>Place the lemon zest, pepper and squid in a bowl, season to taste with salt and toss until well combined.</li>
<li>Combine the sprouts, Brussels sprouts, peas, oil and lemon juice in a bowl and season to taste. Set aside.</li>
<li>Heat a large chargrill pan over high heat.</li>
<li>Add the squid and cook for two minutes, turning occasionally, until just tender and light golden.</li>
<li>Divide the sprout salad among four plates, top with the squid and serve warm.</li>
</ol>
<p><img width="175" height="237" src="https://oversixtydev.blob.core.windows.net/media/35086/image__175x237.jpg" alt="Image_ (167)" style="float: right;"/><em>Recipe courtesy of</em> Food for Life<em> by Michelle Bridges is published by Macmillan Australia, RRP $39.99. Available from <span style="text-decoration: underline;"><strong><a href="https://www.dymocks.com.au/book/food-for-life-by-michelle-bridges-9781925480023/%23.WHQWyVN97IU" target="_blank">Dymocks</a></strong></span>.</em></p>
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