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What you'll need

Serves 2

  • 6 small squid tubes (or 4 larger squid tubes*), cleaned and prepared
  • 100g low fat ricotta
  • 1 tablespoon pine nuts, toasted
  • 2 teaspoons dried currants
  • 3 sprigs thyme
  • zest of a lemon
  • 1 tablespoon mint, finely chopped
  • Salt and pepper
  • 2 teaspoons olive oil


  • 1 small Lebanese cucumber, peeled and deseeded
  • 1 handful mint leaves
  • 1 handful coriander
  • 3 spring onions
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • Salt and pepper

*Note: the squid tubes featured in this recipe image are larger varieties; that's why the plate features 2 tubes. If you are able to find smaller squid tubes, you can serve 3 per person.

The easy bit

  1. For the salsa, cut all ingredients into small pieces. Crush mint, coriander and spring onion in mortar and pestle. Add cucumber and crush until bruised, then season well with olive oil, lemon juice and salt and pepper. Set aside.
  2. For the stuffing, mix ricotta, pine nuts, currants, thyme, lemon zest and mint together and season well with salt and pepper. Fill squid half way with stuffing and prick the squid before grilling.
  3. Rub olive oil on to the stuffed squid then place on the hot grill pan and cook for 3-5 minutes or until cooked.
  4. Serve immediately with salsa over the top.
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