Turmeric and Chilli Squid Salad

Prep time   -    1.5h

Ingredients

• 1kg cleaned squid tubes
• 2 tablespoons olive oil
• 2 teaspoons ground turmeric
• 2 garlic cloves, crushed
• 2 red chillies, finely chopped
• 120g Baby Spinach
• 1 small red onion, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup flat-leaf parsley, chopped
• 1 tablespoon olive oil, extra
• 2 tablespoons lemon juice
• 2 tablespoons sweet chilli sauce
• 1 garlic clove, extra, crushed

Instructions

1. Cut each squid tube in half lengthways. Use a sharp knife to score one side of squid in a diamond pattern. Cut each piece in half lengthways.
2. Combine the squid, oil, turmeric, garlic, and chilli in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.
3. Heat a barbecue flat plate or chargrill on high. Cook the squid for 3 mins each side or until browned and cooked through. Cut the squid into smaller pieces.
4. Combine the squid, spinach, onion, mint and parsley in a large bowl. Combine the extra oil, lemon juice, sweet chilli sauce and extra garlic in a bowl. Add to the squid salad and toss to coat. Season to serve.

Editor’s Note
“To avoid squid turning rubbery, cook very quickly or for a very long time.”