Chargrilled squid is the highlight of this vibrant summer salad.
Ingredients
- 500g small squid, cleaned
- 1 tablespoon olive oil
- 1 small red onion, thinly sliced
- 2 cups micro salad leaves* or wild rocket
- 1 long red chilli, seeded, thinly sliced
Thai-style dressing
- 1/2 cup grated light palm sugar*
- 1 long red chilli, seeded, chopped
- 1 garlic clove
- 1/3 cup coriander leaves
- 2cm piece ginger, chopped
- 1 tomato, peeled, seeded, finely chopped
- 2 tablespoons fish sauce
- 1 tablespoon light soy sauce
- 1/3-1/2 cup lime juice
Method
- Step 1For dressing, simmer sugar and 1/2 cup (125ml) water over low heat for 2 minutes, stirring to dissolve. Cool syrup. Pound chilli, garlic, coriander and ginger to a paste in a mortar and pestle (or whiz in a food processor.) Stir into syrup with tomato, fish sauce, soy, and lime to taste.
- Step 2Remove tentacles from squid, then cut tubes open. Score a diamond pattern on inside of tubes, then cut into 5cm pieces. Toss all squid in a bowl with oil and 3 tablespoons dressing.
- Step 3Cook on an oiled chargrill or barbecue over high heat for 1 minute until just cooked. Toss squid with onion, salad leaves, chilli and remaining dressing.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Lower gi
Nutrition
1054 kj
Energy
6g
Fat Total
1g
Saturated Fat
2g
Fibre
23g
Protein
249mg
Cholesterol
1690.26mg
Sodium
23g
Carbs (sugar)
24g
Carbs (total)
All nutrition values are per serve
Notes
* Micro leaves are from farmers’ markets and selected greengrocers. Palm sugar is from selected and Asian supermarkets.
- Author: Valli Little
- Image credit: Mark Roper
- Publication: Taste.com.au
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