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We used fresh squid, but if you are going to use frozen squid make sure to defrost them first. CLEAN fresh squid by holding it under running water, then cut it into rings. WASH the mixed greens, tomatoes and spring onions.
REMOVE thick stems if needed. SLICE the spring onion and half the cherry tomatoes. WASH the parsley in cold water, roughly chop it up and set aside. FINELY slice the red pepper, make sure to remove seeds first.
CREATE a quick vinaigrette by mixing juice from 1 lime, sliced red pepper, 1 tablespoon of olive oil and some salt and pepper to taste.
CUT the garlic clove into thin slices. ADD a few tablespoons of olive oil in a large skillet. Wait for the oil to heat up, then add in sliced garlic. Grab a few plates, add mixed greens, sliced cherry tomatoes, spring onions and potatoes.
QUICKLY bake the sliced squid, for about 2 minutes tops and divide over the plates. Top it off by pouring over some of the vinaigrette and roughly chopped parsley. Enjoy!