Squid and chickpea toss

Instructions

1 Heat olive oil in a non-stick frying pan over a high heat. Add half the squid and cook for about 2 minutes until squid browns and curls. Remove and set aside before cooking the remaining squid.

2 Return squid to pan. Add paprika, chickpeas and silver beet. Stir-fry until silver beet is wilted. Add tomatoes. Stir to combine. Cook until everything is warmed through.

3 Divide among 4 plates. Squeeze over some lemon juice and sprinkle with zest. Serve.