Griddled squid, lentil, roast pepper & preserved lemon with tahini

Pair homemade tahini sauce with griddled squid, lentils and peppers for a tasty supper. The sauce also goes well with roast veg or fish 

  • Prep:20 mins
    Cook:1 hrs 10 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 624
  • fat 34g
  • saturates 6g
  • carbs 32g
  • sugars 7g
  • fibre 12g
  • protein 41g
  • salt 0.5g


  • 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


  1. Heat the oven to 200C/180C fan/ gas 6. Put the peppers on a baking tray and brush with some olive oil. Roast for 25-30 mins, until soft and blistered. Leave to cool slightly.

  2. To make the dressing, combine everything together until it is the consistency of double cream. If it’s too thick, add a little water and adjust the seasoning to taste. Set aside. Slice the peppers into strips. 

  3. Heat a little olive oil in a medium pan and fry the onion and celery for 10 mins until soft but not coloured. Tip in the lentils and cover with water. Bring to the boil, then reduce the heat and simmer for 15 mins, or until the lentils are tender, topping up the water if needed.

  4. Drain the lentils, then spoon into a serving bowl. Season well, then stir in 1 tbsp olive oil, half the lemon juice and the parsley. Leave to cool a bit, then add the peppers.

  5. Cut the ‘wings’ from the squid and put them aside with the tentacles. Slice the bodies down one side so they open out, then clean the inside by running a knife blade firmly over the flesh. Score the flesh on the inside, ensuring you don’t cut all the way through. Pat dry with kitchen paper, then transfer to a bowl with just enough olive oil to moisten the pieces (about 2 tbsp). Heat a griddle pan until very hot.

  6. Season the squid and griddle in batches for 20-30 seconds on each side until just golden. Cut into bite-sized pieces, then toss through the lentil salad and drizzle over the remaining lemon juice.

  7. In a small frying pan, heat 1 tbsp oil and fry the chillies and garlic until golden. Pour over the squid, then toss through the preserved lemon. Serve with the dressing spooned over or on the side. 

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