BARBECUED SQUID SALAD
Posted on 25 June 2016
- 374 g Calories
- 21 g Fat
- 21 g Carbohydrates
- 7 g Fibre
- 26 g Protein
For the squid
- 800g fresh prepared
- 3 (reserve the juice for the salad, and wedges, to serve)
- 2 tbsp extra virgin
- 3 cloves, smashed flat
- 1½ tsp mixed peppercos, crushed
For the salad
- 1 large red , finely sliced
- 1 large mango, cut into small chunks
- 1 large red , finely shredded (deseeded if you don't like it too hot)
- 400g can black beans, well rinsed then patted dry
- 3 ripe
- small pack coriander, leaves only, to
- extra virgin olive oil, for drizzling
- Heat the barbecue. Meanwhile, the for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
- For the salad, toss the , mango and with the juice (from the used for the squid) and a pinch ofsalt and leave for at least 10 mins, or until the onion tus pink. Add the beans to one side of the bowl.
- Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
- When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11?2 mins in total – the flesh should just change from greyish to opaque and shrink up into a spiral shape where you’ve made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with thehot squid and coriander. Drizzle with extra virgin olive oil and serve withlime wedges on the side.