Name: Barbecued squid salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1 tablespoon caster sugar; 1 teaspoon sea salt flakes; 1 tablespoon rice wine vinegar; 2 (260g) lebanese cucumbers, sliced thinly on the diagonal; 10 small (1kg) squid, cleaned; 1/4 cup (60ml) extra virgin olive oil; 3 medium (450g) ripe tomatoes, seeded, chopped; 1/2 cup loosely packed fresh thai basil leaves; 1 tablespoon finely grated fresh ginger; 1/4 teaspoon freshly ground white pepper; 2 medium (400g) red capsicums, cut into 1cm strips; 1 tablespoon extra virgin olive oil, extra

Barbecued squid salad

Deliciously fresh barbecued squid salad, this dish is perfect for spring entertaining.

Serves 4

Prep

20M

Cook

15M

Total

35M

Ingredients

1 tablespoon caster sugar

1 teaspoon sea salt flakes

1 tablespoon rice wine vinegar

2 (260g) lebanese cucumbers, sliced thinly on the diagonal

10 small (1kg) squid, cleaned

1/4 cup (60ml) extra virgin olive oil

3 medium (450g) ripe tomatoes, seeded, chopped

1/2 cup loosely packed fresh thai basil leaves

1 tablespoon finely grated fresh ginger

1/4 teaspoon freshly ground white pepper

2 medium (400g) red capsicums, cut into 1cm strips

1 tablespoon extra virgin olive oil, extra

Method

1.Combine the sugar, salt and vinegar in a small bowl; add the cucumber. Stand for 1 hour.

2.Meanwhile, rinse the squid and pat dry with paper towel. Cut squid hoods along one side and open them out flat. Using a sharp knife, lightly score the inside surface in a criss-cross pattern. Cut into 3cm-wide strips.

3.Combine the oil, tomato, basil and ginger in a large bowl. Season with a little sea salt and the pepper.

4.Heat a barbecue (or grill plate) over a high heat. Barbecue the capsicum for a few minutes on each side or until tender. Add capsicum to the bowl with the tomato dressing.

5.Season the squid, toss with remaining oil. Barbecue the squid, in batches, for 1-2 minutes on each side or until browned and turns. Add the warm squid to the bowl with the tomato mixture with the undrained pickled cucumber. Toss to combine then divide between four plates.

Not suitable to freeze or microwave. If you can’t find Thai basil, use regular basil or coriander instead.
Note

Women's Weekly Food

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