Ingredients

sea salt
basil leaf
leaves Celery
Lemon Juice (1TSP)
Ground black Pepper
Olive Oil (21/2 TSP)
crushed Garlic Cloves (2)
2 Stalks Celery sliced diagonal
Salted baby Caper rinsed (1 TSp)
Squid cleaned cut into strips (1 kg )
Yellow teardrop Tomatoes halved (200 g)
1 long Red chilli seeded and finely chopped
1 Lebanese cucumber peeled, halved, seeded

Method Of Making

• Place the squid in a non-metallic bowl with (11/2 TSP) of the olive oil.
• The garlic and chili stir well to coat the squid. Cover and put in the fridge to marinate for 2–3 hours.
• Heat a frying pan over high heat. Add the squid and cook for 1–2 minutes on each side until it is just cooked take care not to overcook the squid or it will be tough.
• Take a large bowl and put the cucumber, tomatoes, celery, celery leaves and basil init.
• Beat together the left over olive oil and lemon juice and season with sea salt and freshly ground black pepper.
• Insert the squid to the bowl and fling well. Pile the salad onto a large platter, spray with the capers and drizzle the lemon covering over the top.
• Ready to serve