Puttanesca Style Squid Salad | Marine Stewardship Council

Ingredients

• 450g MSC certified squid rings
• 180ml extra virgin olive oil
• 2 tsp salt (plus a pinch)
• 10 cloves garlic (finely chopped)
• 50g roasted or sun-dried tomatoes (in oil)
• 90g pitted mixed olives (large ones halved)
• 3 tbsp pickled capers (drained)
• 1 tsp red chilli flakes
• 1 large handful basil leaves (torn)
• 1 small handful flat leaf parsley leaves
• 1 lemon
• Salt & pepper (to taste)