Barbecued squid salad

Barbecued squid salad

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus marinating
  • Easy
  • Serves 6

Marinating squid before sizzling it on the barbecue or griddle gives it a flavour boost. Accompany with a salad of mango, avocado and black beans

  • Gluten-free
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal374
fat21g
saturates4g
carbs21g
sugars11g
fibre7g
protein26g
salt0.4g
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Ingredients

For the squid

For the salad

Method

  • STEP 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.

  • STEP 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.

  • STEP 3

    Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.

  • STEP 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.

Goes well with

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    Overall rating

    Rating: 5 out of 5.2 ratings
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