1 tbsp olive oil
1 small onion, diced
250g pack ready-cooked Puy lentils (or cook from scratch)
juice of half a lemon
4 medium-sized squid, cleaned
4 generous tsp sweet chilli sauce or 3 large red chillies diced and mixed with 2tbsp extra-virgin olive oil and seasoned
Prepare the lentils first. Sweat the onion in olive oil until it starts to brown. Stir in the lentils and simmer for a few minutes to heat them through. Season with salt and black pepper and the lemon juice.
Cut each squid tube open, lay it flat and score the inner surface with a sharp knife in cross0hatch lines about 1cm apart. Season them and cook them on a very hot griddle with the cross-hatched side down for 1-2 minutes, then turn them over – they will curl up almost immediately, indicating that they are cooked.
To serve, place the lentils on the plates with the squid on top, each with a generous tsp of chilli sauce. This dish goes well with a rocket salad, drizzled with olive oil and lemon juice.
This is an edited extract from the 8 Week Blood Sugar Diet Recipe Book by Dr Clare Bailey and Dr Sarah Schenker. Published by Simon & Schuster, available here.