Barbecued squid salad

Healthy salad recipe for 6 people, takes only 5 mins; recipe has squid, lime, extra virgin olive oil, garlic clove, peppercorn, red onion, mango, red chilli, black bean, avocado, coriander and extra virgin olive oil.

Barbecued squid salad

Barbecued squid salad

Recipe by Chef Soomro Course: Healthy salad
Servings

6

servings
Prep time

20 mins

Ingredients

  • Coriander: small pack coriander, leaves only, torn
  • Garlic Clove: 3 garlic cloves, smashed flat
  • Extra Virgin Olive Oil: 2 tbsp extra virgin olive oil
  • Red Chilli: 1 large red chilli, finely shredded (deseeded if you don't like it too hot)
  • Red Onion: 1 large red onion, finely sliced
  • Lime: zest 3 limes (reserve the juice for the salad, and wedges, to serve)
  • Black Bean: 400g can black bean, well rinsed then patted dry
  • Avocado: 3 ripe avocados
  • Squid: 800g fresh prepared squid
  • Mango: 1 large mango, cut into small chunks
  • Peppercorn: 1 1/2 tsp mixed peppercorn, crushed

Directions

  1. Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
  2. For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
  3. Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
  4. When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11/2 mins in total - the flesh should just change from greyish to opaque and shrink up into a spiral shape where you've made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.