Name: Green chilli calamari salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: 3 large (750g), squid hoods, cleaned, scored, sliced; 2 tablespoon vegetable oil; 4 finely sliced kaffir lime leaves; 2 seeded, finely chopped long green chillies; 1 clove garlic, crushed; 2 lebanese cucumber, halved, lengthways, thinly sliced; 1 large avocado, stoned, peeled, chopped; 1 cup mint leaves; 2 green onions, thinly sliced; Dressing; 1/4 cup lime juice; 2 tablespoon sweet chilli sauce; 1 tablespoon soy sauce

Green chilli calamari salad

Fresh, spicy and zesty, this glorious calamari salad is made with beautiful barbecued squid and green vegetables. Drizzled with a flavoursome Asian dressing, it is perfect to serve up to guests for dinner.

Serves 4

Prep

30M

Cook

Total

35M

Ingredients

3 large (750g), squid hoods, cleaned, scored, sliced

2 tablespoon vegetable oil

4 finely sliced kaffir lime leaves

2 seeded, finely chopped long green chillies

1 clove garlic, crushed

2 lebanese cucumber, halved, lengthways, thinly sliced

1 large avocado, stoned, peeled, chopped

1 cup mint leaves

2 green onions, thinly sliced

Dressing

1/4 cup lime juice

2 tablespoon sweet chilli sauce

1 tablespoon soy sauce

Method

1.In a large bowl, combine squid, oil, kaffir, chilli and garlic. Mix well. Cover and chill 2 hours.

2.To make dressing: combine all ingredients in a screw-top jar. Shake well.

3.In a large bowl, combine cucumber, avocado, mint and onion. Toss well with half dressing.

4.Preheat a barbecue grill plate or char-grill pan on high. Cook squid on hot grill, in two batches, 15-30 seconds each side, until just charred. Serve on a bed of salad, drizzled with remaining dressing.

To score the squid: insert a knife up into centre of tube and cut along one side. Open out flat and scrape off any excess membrane. Score the inside of tube on an angle, at 5mm intervals, to make a crisscross pattern. You could also use 12 baby squid. To save time and mess, buy cleaned squid hoods from your fishmonger.
Note

Women's Weekly Food