Ingredients

• vegetable oil
• for frying
• 110g/4oz plain flour
• salt and freshly ground black pepper
• pinch cayenne pepper
• 2 small squid
• cleaned and sliced into rings
• 1 courgette
• sliced into rounds
• 5 sun-dried tomatoes
• 7 green olives
• stones removed
• 1 tbsp olive oil
• salt and freshly ground black pepper

Directions

• For the fried squid and courgette
• pour the vegetable oil into a frying pan to a depth of 1cm/½in and heat until a small cube of bread sizzles and turns golden when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
• Place the flour into a bowl
• season with salt and freshly ground black pepper and a pinch of cayenne pepper and stir. Dip the squid rings into the seasoned flour to coat
• shaking off any excess
• and fry for 2-3 minutes
• or until golden-brown and crisp. Remove with a slotted spoon and drain on kitchen paper. Repeat the process with the courgette pieces.
• For the tapenade
• place the sun-dried tomatoes
• olives and oil into a small food processor
• season with salt and freshly ground black pepper and blend until smooth.
• To serve
• place the fried squid rings and courgette onto a plate with a small bowl of tapenade.