Grilled squid with barley, rocket and cherry tomato salad

Ingredients

For 1 serving

• Squid180 g
• Pearl barley60 g
• Arugula40 g
• Cherry tomatoes120 g
• Capers5 g
• Lemon zest2 g
• Lemon juice1 tablespoon
• Extra virgin olive oil10 g
• Parsley4 g
• Saltto taste

Contains: gluten, shellfish,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it, rinse the pearl barley and cook it for 30 minutes, until tender but al dente. Drain and run it under cold water.
2. Meanwhile, clean the squid if needed: pull off the tentacles, empty the body, remove the clear quill and the skin, then rinse and pat them very dry.
3. Wash the rocket and cherry tomatoes and halve the tomatoes; rinse the capers and chop the parsley.
4. Dress the barley, rocket, tomatoes and capers with most of the oil, the lemon juice and a pinch of salt.
5. Brush the squid with the remaining oil. Heat a griddle over high heat until smoking and grill the whole squid for 2 minutes per side, until opaque and marked: any longer and they turn rubbery. Salt them and cut into rings.
6. Lay the squid on the barley salad and finish with the parsley and grated lemon zest.