Zingy Squid Salad

Mix about ⅔ of the chillies with the garlic oil in a bowl, and stir in the squid. Cover and leave overnight to marinate. When ready, heat up the barbecue and combine the rocket leaves and avocados on a platter.
When the barbecue is hot, add the limes cut-side down. Add the squid to the barbecue and lightly press to create char-lines. After 90 seconds, flip the squid over and cook for another 90 seconds. Remove to a board and slice into 2cm rings. Top the salad with the rings and crispy onions, and serve with charred lime halves for squeezing and the remaining chilli and a drizzle of the garlic oil. Delicious!

10 mins

6 serving

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