Squid with Rocket, Potatoes, Eggplant & Preserved Lemon

Boil the potatoes until tender, drain, and pan-fry in a little olive oil until golden brown.

Meanwhile brush the eggplant with olive oil and roast, cut side down, on a preheated oven tray at 200C for about 7 to 10 minutes until browned. Wrap the garlic cloves in a sealed foil package with a dash each of oil and water and cook on a lower oven shelf at the same time as the eggplant.

When the vegetables are nearly ready heat a large pan to very hot and pan-fry the squid tubes in shallow oil for 2 minutes each side until golden. This may spit a little. Drain squid briefly on paper towels.

Arrange a pile of eggplant, potatoes and garlic cloves on each plate. Add a few rocket leaves and dress with olive oil and lemon juice, and season with sea salt. Serve the squid alongside the vegetables and scatter with the Moroccan Preserved Lemon rind.