Name: Barbecued squid and octopus salad
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 500 gram squid hoods; 500 gram cleaned baby octopus; 2 long green chillies, finely chopped; 6 clove garlic, crushed; 500 gram asparagus, halved; 500 gram yellow teardrop tomatoes, halved; 200 gram cornichons, drained; 1 large_piece orange, thickly sliced; 100 gram baby rocket leaves; 1 tablespoon olive oil; 1/4 cup orange juice; 1 centimetre piece fresh ginger (5g), grated; 1 teaspoon finely grated orange zest; 2 tablespoon malt vinegar; Orange vinaigrette; 1 tablespoon olive oil; 1/4 cup orange juice; 1 1cm piece fresh ginger; 1 teaspoon finely grated orange zest; 2 tablespoon malt vinegar

Ingredients

500 gram squid hoods

500 gram cleaned baby octopus

2 long green chillies, finely chopped

6 clove garlic, crushed

500 gram asparagus, halved

500 gram yellow teardrop tomatoes, halved

200 gram cornichons, drained

1 large_piece orange, thickly sliced

100 gram baby rocket leaves

1 tablespoon olive oil

1/4 cup orange juice

1 centimetre piece fresh ginger (5g), grated

1 teaspoon finely grated orange zest

2 tablespoon malt vinegar

Orange vinaigrette

1 tablespoon olive oil

1/4 cup orange juice

1 1cm piece fresh ginger

1 teaspoon finely grated orange zest

2 tablespoon malt vinegar

Method

Barbecued squid and octopus salad

1.Cut squid down centre to open out; score inside in diagonal pattern then cut into thick strips. Quarter octopus lengthways.

2.In a large bowl, combine squid and octopus with chilli and garlic. Cover; refrigerate 3 hours or overnight.

3.Make orange vinaigrette.

4.Boil, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain. Combine in large bowl with tomato, cornichons, orange and rocket.

5.Cook seafood, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through.

6.Add seafood and orange vinaigrette to bowl with asparagus salad; toss gently to combine.

Orange vinaigrette

7.Combine all ingredients in a screw-top jar. Shake well.

An easy way to tenderise octopus the night before cooking is to tightly wrap it in plastic wrap and freeze. If time is short, bash it with a meat mallet until it is no longer bouncy.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

Barbecued squid and octopus salad

Orange vinaigrette

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