Quick & Easy

Barbecued seafood with green mango salad

The sea and land meet in harmony with this fresh and zesty barbecued seafood and green mango salad. Serve on a balmy summer's evening when dining al fresco.
4
20M
10M
30M

Ingredients

Lemongrass dressing

Method

Barbecued seafood with green mango salad

1.Make lemongrass dressing.
2.Cut squid down centre to open out; score the inside in diagonal pattern then cut into 5cm squares. Shell and devein prawns, leaving tails intact. Combine squid and prawns in large bowl with octopus and half of the dressing, cover; refrigerate 2 hours.
3.Meanwhile, slice mango thinly; cut slices into matchstick-sized pieces.
4.Cook seafood, in batches, on heated oiled grill plate (or grill or barbecue) until browned and cooked as desired.
5.In a large bowl, combine seafood and mango with remaining dressing and remaining ingredients; toss gently to combine.

Lemongrass dressing

6.Combine ingredients in screw-top jar; shake well.

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