Griddled squid lentil roast pepper preserved lemon with tahini

Ingredients

• 3 large red peppers, halved and deseeded
• 4 tbsp extra virgin olive oil, plus a little extra for roasting and frying
• ½ small onion, finely chopped
• 1 celery stick, diced
• 225g puy lentils
• 1 lemon, juiced
• ½ small bunch parsley, chopped
• 600g cleaned and prepared squid
• 2 green and 2 red chillies, halved, deseeded and finely sliced
• 2 garlic cloves, finely sliced
• 1 preserved lemon, flesh removed and discarded, rind very finely sliced
• 4 tbsp tahini
• 2 tbsp Greek yogurt
• 2 tbsp extra virgin olive oil
• 2 garlic cloves, crushed
• ½ lemon, juiced
• ½ small bunch coriander, finely chopped

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