Zingy Squid Salad

Charmaine Lu -
  • 3 diced and deseeded red chillies
  • 2 tbsp garlic-infused oil
  • 400g squid tubes, cleaned and prepped
  • 2 sliced avocados
  • 100g rocket leaves
  • 3 limes, halved
  • 3 tbsp crispy onions
  • 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