20 minutes preparation + 5 minutes cooking
18 serves of vegies in this recipe

1kg squid hoods, cleaned and gutted
Olive or canola oil spray
420g can cannellini or butter beans, drained
1 red chilli, seeded and thinly sliced
3 tablespoons lemon or lime juice
1 tablespoon olive oil
Freshly ground or cracked black pepper, to taste
1 iceberg lettuce, torn into pieces (or a mixture of salad greens)
1 small punnet cherry tomatoes, halved (or 3 ripe tomatoes, cut into chunks)
4 radishes, washed and sliced

Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion. Heat a griddle plate, barbecue plate or frypan and spray lightly with oil. Cook squid until charred brown on both sides. Remove to a large bowl. Heat beans in a pot and add chilli, lemon juice, oil and pepper. Remove from heat and combine with the squid. Arrange salad ingredients on a serving dish and top with the squid and bean mixture. Serve immediately.

Serves 6.

Variation
Use 250g dried cannellini or butter beans and prepare according to packet directions.