This recipe first appeared in Woman’s Day.
Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.
Ingredients
Dressing
Method
1.Score squid and chop into 5cm pieces. Set aside.
2.In a medium bowl, combine kecap manis, garlic and ginger. Add squid, mixing well to coat.
3.For the dressing: In a jug, whisk all the ingredients together. Set aside.
4.Preheat a char-grill pan on high. Drain squid. Char-grill for 1-2 minutes until tender and caramelised. Keep warm.
5.In a salad bowl, combine pineapple, cucumber, spinach, herbs and onion. Gently toss with squid and dressing. Accompany with rice and lime halves.
Note
- To prevent squid from becoming tough, only cook it for a short time.
