Barbecued squid, lime and chilli salad

Womans~Day

Cooking time: Less than 60 minutes

Serves: 4

Type: Salad; Family; Easy; Seafood

Tools

Kitchen friendly view

Ingredients

zest and juice 1 lime, plus
2 extra, halved
¼ cup extra-virgin olive oil
2 tablespoons white wine
1 eschalot, finely chopped
1 garlic clove, finely chopped
1 fresh bay leaf
600g cleaned squid tubes, scored, cut into 2cm strips
4 long red chillies
1 bunch rocket leaves, washed, trimmed
½ teaspoon cumin seeds, toasted

Preparation method

In a small bowl combine zest, juice, 1 tablespoon oil, wine, eschalot, garlic and bay leaf. Add squid, tossing to combine. Cover and chill for at least
20 minutes to marinate.
Meanwhile, heat an oiled barbecue plate or char-grill pan on high. Cook chillies 2-3 minutes each side, until charred all over. Seal in a small plastic bag and set aside 5 minutes, then peel away skins. Slice in half lengthways and scrape out seeds. Slice flesh into strips.
Drain squid. Char-grill 2-3 minutes, turning with tongs until curled and opaque. Grill extra limes, cut side down, 2-3 minutes until charred on surface.
In a bowl, toss squid, chillies, rocket and remaining oil together. Season to taste. Sprinkle with seeds and serve with grilled lime halves.

TOP TIP

Cooking time will depend on thickness of steak. If preferred, seal the steak for a few minutes each side and finish in a moderate oven, 180°C.

Also in this section

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