- 3 red chillies, halved, deseeded and finely diced
- 2 tbsp garlic-infused olive oil, plus extra to serve
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 whole squid tubes about 400g/14oz, cleaned and prepared (see tip)
From the same family as the octopus and cuttlefish, squid may look jellyish and unappetising but…
- 2 large ripe avocados, stoned, peeled and sliced
Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…
- 100g rocket
Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…
- 3 limes, halved
The same shape, but smaller than…
- 3 tbsp crispy onions (I used Fresh Gourmet crispy onions)
Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.
Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.
Preparing squidA fishmonger will usually prepare squid for you, but if you buy it whole, our how to prepare squid video guide will help you prepare it at home.
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Get aheadYou can leave the squid to marinate in the fridge overnight, then toss it on the barbecue or in a hot griddle pan three minutes before serving, making this an easy go-to-starter when entertaining guests.