In Greece during Lent you traditionally wouldn’t eat seafood containing any blood, so squid was very popular at that time of year. It goes really well with the lentils, chick peas, vinegar and olive oil here to make a really healthy, tasty dish. To dress it up a little, I garnish it with baby mache. 1. To clean squid, remove tentacles and all parts inside tubes, including head, beak and quill, then rinse well. Reserve tentacles for another use. Cut tubes into 2 cm pieces. Set aside. 2. Put carrot, onion, celery, lentils and bay leaf into a saucepan. Cover with the cold water, then simmer over low heat until lentils are tender, approximately 40 minutes. Drain, removing and discarding vegetables. 3. Place extra virgin olive oil in a large frying pan over high heat. Add squid and fry for 3 minutes or until golden brown, then add all the greens and cook for 1 minute or until wilted. Add lentils, tomato and chick peas and fry for another 1 minute. Add sherry vinegar and drizzle with a little more extra virgin olive oil. 4. Season to taste with sea salt, then scatter with mache, if desired. Transfer to plates or shallow bowls and serve.