Chilli-Lime Grilled Squid Fresh Herb Salad

Serves 4

Time 15 minutes plus marinating

Ingredients

For the Squid Marinade

500g frozen squid tubes (thawed, cleaned and scored)

2 tbsp olive oil

1 red chilli, finely chopped

1 garlic clove, minced

Juice of 1 lime, plus lime wedges for serving

1 tbsp fish sauce

1 tbsp fresh coriander, chopped (optional)

For the Herb Salad

1 cup fresh coriander leaves

1 cup fresh mint leaves

1 cup fresh Thai basil leaves

100g mixed baby salad leaves

1 cucumber, julienned

½ red onion, thinly sliced

1 tbsp sesame oil

Juice of 2 limes 

Zest of 1 lime

1 tsp fish sauce

Salt and black pepper, to taste

Method

To begin, combine olive oil, chilli, garlic, lime juice, fish sauce, and chopped coriander if using in a bowl to create the marinade. Place the cleaned and scored squid tubes into the marinade, coating well. Cover and refrigerate for at least 20 minutes to infuse the flavours.

While the squid marinates, prepare the herb salad. In a large mixing bowl, combine coriander, mint, Thai basil, baby salad leaves, cucumber, and red onion. Whisk together sesame oil, lime juice and zest, and fish sauce, then drizzle over the salad. Toss gently to coat, and season with a pinch of salt and black pepper. Set aside.

When ready, preheat a grill or grill pan over high heat. Remove squid from the marinade, shaking off excess, and grill each tube for about 1-2 minutes per side until charred and tender.

Serve the grilled squid with the herb salad and lime wedges.