Barbecued squid and cucumber salad

Spicy barbecued squid and cooling cucumber make a mouth-watering pair in this easy salad.

  • 30 mins cooking
  • Serves 4
  • Print


Barbecued squid and cucumber salad
  • 800 gram (1½ pounds) cleaned squid hoods
  • 200 gram (6½ ounces) swiss brown mushrooms, halved
  • 2 1/2 tablespoon korean chilli paste (gochujang)
  • 2 clove garlic, crushed
  • 3 green onions (scallions), sliced thinly
  • 2 tablespoon light soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon caster (superfine) sugar
Cucumber salad
  • 1 telegraph cucumber (400g), halved lengthways, seeded, sliced thinly
  • 1 small carrot (70g), cut into matchsticks
  • 3 green onions (scallions), sliced thinly
  • 1 tablespoon sesame seeds, toasted
  • 1/4 teaspoon dried chilli flakes
  • 1/4 cup (60ml) rice vinegar


Barbecued squid and cucumber salad
  • 1
    Cut squid down centre to open out; score the inside in a diagonal pattern. Halve squid lengthways; cut into 5cm (2-inch) pieces.
  • 2
    Combine squid with remaining ingredients in medium bowl.
  • 3
    To make cucumber salad, combine cucumber, carrot, onion, seeds and chilli in medium bowl. Add vinegar; stand 5 minutes then toss gently.
  • 4
    Cook squid mixture on heated oiled barbecue (or grill or grill pan), in batches, until changed in colour.
  • 5
    Serve squid with cucumber salad; season.


Korean chilli paste is a very hot chilli paste available from many Asian grocery stores.

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