Squid with Pomegranate and Herb Sauce

Ellie Paxton-Hall
Cook time 10-15 minutes
Servings 4 as a side


2 large Squid, cleaned
1 Pomegranate
100g Rocket
½ Radicchio

1 bunch basil
1 bunch parsley
1 tsp dijon mustard
1 clove garlic
2 anchovies
1 lemon
Olive oil
1 tbsn crème fraiche or sour cream

Squid with Pomegranate and Herb Sauce


Score the squid and cut into long strips. Season well with salt and pepper. Fry off in a hot pan with olive oil for around 1-2 minutes. Once cooked set aside, drizzle generously with lemon (optional).
To make the sauce blend basil, parsley, Dijon mustard, garlic, anchovy, lemon, olive oil and crème fraiche and season to taste.
Serve the squid on a bed of rocket and radicchio, drizzle generously with the sauce and pomegranate seeds.