“This is a speedy midweek meal that I love eating outdoors. Sweet and a little spicy, it’s a dish to welcome summer!” – Georgia Barnes
Ingredients
- 2-3 teaspoons Sichuan seasoning
- 2 squid tubes, cleaned, scored, cut into triangles
- 60ml (1/4 cup) rice bran oil
- 125g blueberries
- 2 limes, rind finely grated, juiced
- 1/2 fresh pineapple, peeled, thinly sliced
- 1/2 cup fresh mint leaves
Method
- Step 1Place Sichuan seasoning in a sealable plastic bag. Add the squid and seal bag. Shake to coat.
- Step 2Preheat a barbecue or chargrill on high. Add 2 tbs oil. Cook squid, turning, for 30 seconds or until opaque and just cooked through. Transfer to a plate. Season with salt.
- Step 3Place blueberries, lime rind and juice and remaining oil in a bowl. Use a fork to press some of the blueberries against the side of the bowl to release juices. Season with salt.
- Step 4Arrange pineapple on a serving plate. Top with blueberry vinaigrette, squid and mint.
Related Video
- Author: Georgia Barnes
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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