Ingredients
| FOR THE WHITE BEANS | |
| 200g white beans (any variety can be used), soaked in water overnight | |
| 3 sprigs thyme | |
| 1 small sprig rosemary | |
| 2 cloves garlic | |
| 100ml white wine | |
| 1 bay leaf | |
| 1 carrot, sliced | |
| ½ teaspoon black peppercorns | |
| FOR THE SQUID | |
| 200g South Island Arrow squid | |
| 100ml good-quality olive oil | |
| 2 cloves garlic, thinly sliced | |
| juice of 2 lemons | |
| 1 teaspoon chopped thyme | |
| TO SERVE | |
| 2 Baby Gem lettuces | |
| 50ml good-quality olive oil | |
| juice of 2 lemons | |
| ½ teaspoon chopped parsley | |
| handful herb croutons | |
| ½ teaspoon chopped chives | |
| micro parsley & seasonal flowers to garnish |
Instructions
| 1. | FOR THE WHITE BEANS |
| 2. | Drain the beans and place in a pot with the thyme, rosemary, garlic, white wine, bay leaf, carrot and peppercorns. |
| 3. | Cover with cold water and cook until soft, approx 21⁄2 hours. |
| 4. | FOR THE SQUID |
| 5. | Thinly slice the squid. |
| 6. | Mix the olive oil, garlic and lemon juice together, put in a pan and add the squid, seasoning with salt and thyme. |
| 7. | Slowly warm up the squid, constantly moving it around the pan. |
| 8. | As soon as the squid is warm, not hot, take it off the heat and set aside until needed. |
| 9. | TO SERVE |
| 10. | Remove the outer leaves from the lettuces (keep for another use) and use the inner leaves as lettuce cups. |
| 11. | Mix the olive oil and lemon juice together, add the beans and the squid and warm slowly, do not boil. |
| 12. | Add the parsley and check the seasoning; it needs to be very lemony. |
| 13. | Place a little squid and bean mixture into each lettuce cup, then garnish with croutons, fresh herbs and flowers. |
Photography Jason Creaghan
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