Nigel Slater’s midweek dinner: grilled prawns and squid in sesame sauce

Serves 2. Ready in 30 minutes.

limes juice of 2-4, plus 1 lime to serve
coriander 25g, plus extra to finish
parsley leaves 15g
cold water 100ml
tahini 5 tbsp
kefir 100ml
squid 300g, cleaned
prawns 200g, large and peeled
olive oil 2 tbsp
sea salt a generous pinch
black pepper to taste

Squeeze 100ml of juice from the limes. Put leaves and stems of the coriander and the parsley leaves into a blender jug or food processor. Pour in the lime juice and cold water. Add the tahini, a generous pinch of sea salt and process to a thick paste. Pour in the kefir and mix briefly. Transfer to a small bowl.

Cut the cleaned squid into rings and put them into a bowl. Rinse the tentacles. Add the prawns. Pour in the olive oil and season with a little salt and pepper, then toss together.

Heat a griddle pan. Cut the extra lime in half and place cut-side-down on the griddle, followed by the prawns. As the prawns colour appetisingly, turn them over with tongs. When they are golden, remove to a warm plate.

Put the squid rings and tentacles on to the hot grill and cook for a minute or two on each side. They shouldn’t take more than a few minutes.

Spoon the sesame sauce on to plates, then pile the prawns and squid on top, together with half a grilled lime on each for squeezing over. Scatter over a few coriander leaves to finish.