Warm tomato and squid salad

For the squid:

• The squid should be small, about 6-8 per serving.
• Clean leaving the fins out and the tentacles well cleaned.
• Skewer on a stick (this way it is easier to serve).

For the tomato confit

For the vegetable bouquetiere + boiled and peeled beans

For the basic vinaigrette.

For the  squid ink sauce.    

SET UP

• Grill the squid, before removing them from the grill flavor with lemon juice.
• Heat the tomato confit, plate up and place the squid on top.
• Place the vegetable bouquetiere with the beans, dress with the vinaigrette.
• Decorate with the squid ink sauce.