Simon Rimmer served up a tasty squid and bacon salad on Sunday Brunch.

The ingredients are: 250g thick smoked bacon lardons, 1tbsp oil, 4 fresh squid, cleaned and cut into rings (keep the tentacles too), 1tbsp soy and the juice of half a lemon, a handful of rocket and the dressing.

For the dressing: 30g tahini, 25ml sesame oil, 50ml water, 25ml sherry vinegar, the zest and juice half lemon and 1tsp sugar.

To finish: 50g pickled pink sliced ginger, and a few nigella and sesame seeds.

See more Sunday Brunch recipes in the new book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.