Calamari with Potatoes and Salsa Verde

Ingredients

Keep screen on

Method

1. Place potatoes in a saucepan of salted water, bring to the boil, then reduce to a simmer and cook for 15 minutes or until tender. Drain, cool and halve or cut into thick slices.
2. For salsa verde, whizz all the ingredients in a food processor until finely chopped, then season.
3. Combine 2 tbs salsa verde with calamari in a bowl and leave to marinate for 10 minutes. Meanwhile, combine potato with half the remaining salsa verde.
4. Heat a barbecue or grill pan to high. Brush cut sides of lemon with ½ tsp olive oil and cook cut-side down for 3 minutes until charred.
5. Brush remaining oil all over tomatoes, season and grill for 3 minutes, turning once, until skin starts to blister. Grill calamari for 2–3 minutes until lightly charred and just cooked through.
6. Arrange potato and rocket on a platter. Top with calamari and tomatoes, scatter with extra herbs and serve with remaining salsa verde and charred lemon.