Garden Salad with Squid and Mussels

Serves 2


  • 1 Courgette
  • 1 Red Onion
  • 1 Orange Pepper
  • 1 Clove of Garlic, peeled and crushed
  • 1 tbsp Olive Oil
  • 3 Runner Beans
  • 8 Cherry Tomatoes
  • 150g Squid, cut into rings
  • 1 tbsp Sunflower Oil
  • 1 x 200g Jar Ocean Crown Cooked & Pickled Mussels, drained
  • Handful of Flat Leaf Parsley, chopped

For the Dressing:

  • 1 tbsp White Wine Vinegar
  • 3 tbsp Olive Oil
  • 1 tsp sweet Chilli Sauce
  • Salt and Freshly Ground Black Pepper


Preheat the oven to 200°C.

Chop the courgette, onion and pepper into 1 cm dice and spread out in a baking tin. Crush over the garlic and add the olive oil. Mix together well and roast until lightly browned – about 20 minutes. Set aside to cool.

Meanwhile whisk together the dressing ingredients.

Thinly slice the runner beans diagonally and quarter the cherry tomatoes.

Heat a frying pan and add the sunflower oil. Season the squid and toss in the pan for 1-2 minutes until just browned. Drain on kitchen paper.

Mix together the roasted vegetables, beans, tomatoes, squid, mussels and parsley. Pour the dressing over and mix carefully to combine.

Serve immediately or chill and serve cold.

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