Scungilli Salad

Drain the scungilli from the two 425g tins, rinse under cold running water and slice any large pieces into bite-sized rings or chunks.

Place the scungilli in a large mixing bowl. Finely dice 1 stick of celery, half a small red onion and half a green pepper, then add to the bowl.

Finely chop 30 g fresh parsley and add to the bowl.

In a small bowl, whisk together 60 ml extra virgin olive oil, the juice of 1 large lemon, 2 finely chopped garlic cloves, ½ tsp dried chilli flakes, ½ tsp salt and ¼ tsp freshly ground black pepper.

Pour the dressing over the scungilli and vegetables, then gently toss until everything is evenly coated.

Cover the bowl and chill in the fridge for at least 2 hours, or overnight, to allow the flavours to meld.

Before serving, give the salad another gentle toss and serve with crusty ciabatta or other crusty bread, if desired.