Chilli & Lime Squid Salad
Ready in 18 minutes 6 Serves
Ingredients
3 Red Chillis (halved, deseeded and finely diced)
2 tbs Garlic-Infused Olive Oil (plus extra to serve)
2 Whole Squid Tubes (about 400g, cleaned and prepared)
2 Large Ripe Avocados (stoned, peeled and sliced)
100g Rocket
3 Limes (halved)
3 tbs Crispy Onions
Directions
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Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
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Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
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When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
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Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.
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