Uforic Food Cafe Torquay

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The Mondayitis cure: chargrilled squid salad

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It’s Monday afternoon and you’ve got no idea what to cook for dinner tonight … this chargrilled squid salad is the answer.

If you don’t have the ingredients at home – then you only need to stop by two sections of the supermarket to get everything you need. You’ll be in and through the check-out in no more than 10 minutes. I think this is crucial because the supermarket pit-stop on weekdays, for me anyway, is one I dread. I just want to get home and start cooking and relaxing!

The flavours here are fresh and yummy, and the avocado really gives it a comforting creaminess – without the guilt!

CHARGRILLED SQUID SALAD

  • 300gm of squid tubes, cleaned
  • Olive oil
  • Extra virgin olive oil
  • the juice of ½ a lime
  • 2 very ripe avocados
  • 1-2 fresh red chillies, finely chopped
  • 1/4 cup of chopped coriander
  • ½ a red onion, finely chopped
  • 1 tomato, chopped
  • juice of 2 limes

Method

Squeeze the avocados out of their skins into a bowl, removing the stones. Add most of the chilli and coriander, the onion, tomato and lime juice. Mix everything up with a spoon, hacking up any bigger bits of avocado as you go. Have a taste to check the balance, and season with salt and pepper.

Put a griddle pan on a high heat to get nice and hot. For the squid tubes put the knife in the tube and cut through the side, open it out then lightly score every ½cm in a criss-cross fashion with a blunt knife. This means the squid will curl up and absorb extra flavour.

Season the squid with a pinch of salt and pepper and drizzle with a little olive oil then toss to coat. Add it to the hot griddle, scored-side down, for 1 to 2 minutes. Use tongs to turn the squid over once it has nice char marks. Give it a minute on the other side until it curls up then immediately transfer to a bowl. While the squid is still piping hot, add a really good drizzle of extra virgin olive oil, the lime juice and another small pinch of salt and pepper.

Spoon the avocado salad onto a platter. Cut the squid into bite-sized chunks. Pile the squid over the salad and drizzle with a little extra virgin olive oil. Scatter over the reserved coriander and chilli.

This dish looks so pretty. I know it’s Monday, but why not light some candles, pour some wine and sit down with you partner and pretend it’s the weekend!

Be Inspired~

Lisa

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