Warm Summer Seafood

(SERVES 4)

• 450 g/1 1b baby squid, cleaned and sliced into rings
• 15 ml/1 tbsp olive oil
• 25 g/1 oz/2 tbsp low-fat spread
• 1 garlic clove, crushed
• 5 ml/1 tsp fresh dill (dill weed)
• 15 ml/1 tbsp chopped parsley
• 15 ml/1 tbsp lemon juice
• Salt and freshly ground black pepper
• 4 crab sticks, cut into chunks
• 225 g/8 oz/2 cups peeled prawns (shrimp)
• 1 lollo rosso lettuce, turn into pieces
• ½ cucumber peeled, seeded and cut into matchsticks
• 8 cherry tomatoes, halved
• A few dill sprigs
• 4 green olives
• Lemon wedges

Put the liquid in a frying pan (skillet) with the oil and low-fat spread and the garlic and cook gently, stirring, for about 5 minutes until pink and tender. Stir in the herbs, lemon juice and some salt and pepper. Add the crab and both types of prawns and toss for 2 minutes. Turn into a large salad bowl and add the lettuce, cucumber and tomatoes. Toss and re-season if necessary. Serve straight away, garnished with dill sprigs, olives and lemon wedges.