Put the squid in a non-metallic bowl with 11/2 tablespoons of the olive oil, the garlic and chilli and stir well to coat the squid. Cover and leave in the fridge to marinate for 2–3 hours.
Heat a large frying pan over high heat. Add the squid and cook for 1–2 minutes on each side until it is just cooked — take care not to overcook the squid or it will be tough.
Put the cucumber, tomatoes, celery, celery leaves and basil in a large bowl. Whisk together the remaining olive oil and lemon juice and season with sea salt and freshly ground black pepper. Add the squid to the bowl and toss well. Pile the salad onto a large platter, sprinkle with the capers and drizzle the lemon dressing over the top. Serve immediately.
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