Masterchef contestant Shaun Hanna shares some sizzling summer recipes from the bistro at Belfast’s MAC Arts Centre
What you'll need
500g fresh squid – cleaned and cut into 3mm rings
½ red onion
2 fresh chillies
2 cloves garlic
20g coarse sea salt
1tsp cayenne pepper
300g plain flour
1tsp ground black pepper
FOR THE CITRUS DRESSING:
100ml cider vinegar
300ml rapeseed oil
2 banana shallots
Salt and pepper
Finely chop the garlic and chillies, then add to the squid. Cover with cling film and allow to marinate overnight.
Prepared the seasoned flour by adding paprika, cayenne pepper and black pepper to the flour before mixing well.
Finely slice the radish, cucumber, red onion and carrot and toss together with the salad leaves. Place in the centre of four plates. To make the dressing, peel the zest from the lemon and lime with a vegetable peeler. Blanch in boiling water for 30 seconds.
Refresh and allow to cool and dry.
Cut the zest into fine strips, dice the shallot very finely. Add the juice of the lemon and limes and whisk in the vinegar and sugar. Whisk in the rapeseed oil and adjust to season.
Pass the squid through the seasoned flour and fry at 190°C/gas 5/375°F for approx 1 minute until crisp.
Season with the sea salt, then serve with the salad leaves.
Drizzle over the citrus dressing.