Pan-fried squid, tomato and coriander salad

Serves 4

(Photographs by Jason Lowe)

We are at the height of the British tomato season, and more and more growers are thankfully reintroducing Heritage varieties. You can use large or small squid for this, or even cuttlefish, but buy fresh if at all possible.

500-600g, cleaned weight of squid, cut into inch-wide strips if using a larger squid
400g of mixed, ripe Heritage tomatoes
Salt and freshly ground black pepper
4tbsp olive oil
The juice and finely grated zest of 1 lime
A handful of picked coriander leaves, washed

Heat half of the olive oil in a heavy frying pan, season the squid and cook in the oil on a high heat for a couple of minutes, stirring from time to time, then transfer to a bowl. Add the rest of the olive oil and the lime zest and juice. Cut the tomatoes into a mixture of chunks and wedges and toss into the squid with the coriander leaves, saving a few leaves to scatter on top. Arrange on plates and serve.