Griddled squid lentil roast pepper preserved lemon with tahini
Ingredients
- 3 large red peppers halved and deseeded
- 4 tbsp extra virgin olive oil plus a little extra for roasting and frying
- ½ small onion finely chopped
- 1 celery stick, diced
- 225g puy lentils
- 1 lemon juiced
- ½ small bunch parsley chopped
- 600g cleaned and prepared squid
- 2 green and 2 red chillies halved, deseeded and finely sliced
- 2 garlic cloves finely sliced
- 1 preserved lemon flesh removed and discarded, rind very finely sliced
- 4 tbsp tahini
- 2 tbsp Greek yogurt
- 2 tbsp extra virgin olive oil
- 2 garlic cloves crushed
- ½ lemon juiced
- ½ small bunch coriander finely chopped
Instructions
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