Thai Style Squid Salad

Marinating seafood before cooking adds flavour and helps to keep it moist. Because of the delicate nature of its flesh, most seafood requires only a short time in the marinade, maximum 30 minutes, otherwise it may start to break down.

Ingredients

• 400g loligo squid, cleaned
• 1 Lebanese cucumber, halved lengthwise and seeded
• ⅓ cup torn coriander leaves
• ¼ cup torn mint leaves
• 2 green onions, sliced diagonally

Marinade

• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 2 cloves garlic, finely chopped
• 1 medium red chilli, seeded and finely chopped

Sweet Chilli Dressing

• 2 tablespoons lime juice
• 1 tablespoon sweet chilli sauce
• 2 teaspoons sesame oil
• 2 teaspoons fish sauce

Method

Score the inside (shiny side) of the squid hood with angled cuts, turn and repeat so that the cuts form a crosshatched pattern (this is called ‘honeycombing’). Slice into bite-sized pieces.

Make marinade: combine all ingredients in a bowl.

Add squid, including tentacles, and marinate for 15-20 minutes.

Cut cucumber halves into slices, on the diagonal. Combine with coriander, mint and green onions.

Make dressing: combine all ingredients. Set aside until needed.

Heat barbecue plate, drain squid from marinade and cook until white and tender, 1-2 minutes.

Add squid to dressing, while still hot, so that the flavours marry. Mix well.

When squid is cool, toss with greens and serve.