Gino D’Acampo served up a tasty squid, spicy salami and bean salad dish on Gino’s Italian Coastal Escape.

The ingredients are: 100g tinned chickpeas, rinsed and drained, 100g tinned borlotti beans, rinsed and drained, 15 fresh red cherry tomatoes, quartered, 50g semi-dried cherry tomatoes in oil, drained, 125g pitted green olives, 1 fresh, medium-hot red chilli, deseeded and finely sliced, 1 garlic clove, crushed, 2 tablespoons freshly squeezed lemon juice, 3 tablespoons chopped fresh flat-leaf parsley, 2 tablespoons freshly squeezed orange juice, 8 tablespoons extra virgin olive oil, 400g whole medium squid, 80g spicy salami, cut into rounds 5mm thick and halved, 50g rocket leaves, large handful (about 40g) of fresh basil leaves and salt.

See Gino’s recipes from the series in his new book titled: Gino’s Italian Coastal Escape: A Taste of Italy from the Aeolian Islands to Elba, available from Amazon now.