|1 to taste||Flat leaf (Italian) parsley|
|4||Squid tubes (Main)|
|1 to taste||Coriander|
|1||Salt & freshly ground pepper, to season|
|3 Tbsp||Extra virgin olive oil|
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- Slice the tubes open and scrape clean. With the point of a knife score the length of each tube diagonally at 1cm intervals. Combine with finely sliced garlic and 1 Tbsp of olive oil - leave for an hour.
- Heat the oven or barbecue to 220C and roast the capsicums whole for ½ hour then remove and cover with plastic wrap and leave to steam. When cool peel, remove core and seeds then slice into strips. Remove the seeds and flesh from the preserved lemon and finely dice.
- Heat a grill pan or barbecue to a high heat, add remaining oil and cook the squid in batches briefly until it curls and becomes golden.
- In a large bowl put the squid, peppers, lemon and any remaining juice from the peppers. Add parsley and coriander to taste, and season. Serve with warmed bread.