Chilli & lime squid salad

Chilli & lime squid salad

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(1 ratings)

Prep: 15 mins Cook: 3 mins plus 1 hr marinating


Serves 6

James Martin's sensational starter is sure to impress dinner party guests - marinate the squid overnight, then sear just before serving over avocado and rocket

Nutrition and extra info

Nutrition: per serving

  • kcal293
  • fat24g
  • saturates4g
  • carbs5g
  • sugars1g
  • fibre3g
  • protein13g
  • salt0.3g
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  • 3 red chillies, halved, deseeded and finely diced
  • 2 tbsp garlic-infused olive oil, plus extra to serve
    olive oil

    Olive oil

    ol-iv oyl

    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)


  1. 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.

  2. Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.

  3. 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.

  4. 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.

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Comments, questions and tips

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Minoo's picture
6th Sep, 2016
I really liked this recipe. I'd never cooked squid before but it came out really well! I was able to buy squid tubes at the fish counter, so there was no prep needed. I'd never tried grilling limes and I loved the mellow flavour it created, although my husband was less keen. I halved the recipe and then just split it into 2 portions to make a main rather than a starter. I also did this using a griddle pan rather than a BBQ and it worked fine.
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