BBQ Squid With Spicy Cucumber & Coriander
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BBQ Squid With Spicy Cucumber & Coriander
Recipe By Courtney Roulston
Ingredients
700 g fresh Coles deli Australian squid with tentacles, cleaned, scored and cut into quarters
2 tbsp Squeaky Gate extra virgin olive oil
sea salt and pepper to taste
2 Lebanese cucumbers, finely sliced into rounds with a mandolin
8 red radishes, sliced into thin rounds with a mandolin
1 eschalot, sliced into thin rings
½ cup coriander sprigs, stems & roots reserved for dressing
Dressing
2 long red chillies, seeded, roughly chopped
½ small clove garlic
2 tbsp fish sauce
1.5 tbsp Coles Australian honey
4 tbsp lime juice
Method
To make the dressing, place the chillies, garlic and coriander stems into a mortar and pestle and pound into a rough paste. Add in the fish sauce, honey and lime juice then mix until combined. Taste for balance then set aside.
Heat a BBQ grill on high. Toss the squid with oil and season with sea salt and pepper. Grill the squid for 1 - 2 minutes on each side, or until just cooked. Remove from the grill and slice into smaller strips. Allow to cool slightly for a few minutes.
In a bowl toss the cucumber, radish, shallot, squid and a few tablespoons of dressing.
Place the salad into a serving dish and garnish with coriander sprigs.
