Squid cooked quickly on a hot barbecue is full of flavour and is tender. Marinating the squid before cooking it not only flavours it, it helps to tenderize it.
Prep: 15 minutes plus 30-60 minutes marinating
Cook: 10 minutes
500g small squid, cleaned
1 red chilli finely chopped
3 tbsp coriander finely chopped
1 garlic clove, peeled and finely chopped
2 tsp ginger, finely chopped
juice of 1 lime
100ml soy sauce
3 tbsp honey
1 tsp five spice powder (available from East Asian food stores)
1 tbsp sesame oil
1 tbsp olive oil
150g rocket leaves
1 generous handful of coriander leaves
1 yellow, red and green pepper (capsicum), deseeded and cut into long slither with a knife or peeler
1 spring onion, sliced thinly on an angle
Juice of 1 lime
2 tsp sesame oil
3 tbsp extra virgin
1 tbsp honey
freshly ground black pepper
Squid Marinade: Leave the tentacles of the squid whole and cut the body in half, if the squid is on the large side you may cut the squid into quarters. Make criss cross cuts into the underside of the flesh.
Mix all the marinade ingredients together in a bowl and toss the squid in it. Cover the bowl and place it in the fridge for 1 hour to marinate (if you are in a hurry marinate it for 30 minutes).
To Cook: Remove the squid from the marinade and place them on a hot barbecue or grill pan. Cook the squid for a couple of minutes so that it is seared and has curled up. Remove the squid from the barbecue and keep them warm until ready to serve or allow them to cool slightly and serve them at room temperature.
Salad: Mix all the salad ingredients together in a bowl.
Dressing: Place the dressing ingredients in a small bowl and whisk them together until well combined or place them in a jar or bottle and shake them together.
To Serve: Toss the squid with the salad and distribute the salad among 4-6 plates. Drizzle over the dressing and grind over a little fresh black pepper. Serve.