Barbecued calamari salad

Cooking Salads Barbecued calamari salad

Dress up cafe-style calamari salad with peanuts and lime chilli dressing.

Lables: Fish free Gluten free Lactose free Soy free Wheat free
  1. Grate rind from 1 lime. Juice all 3 limes. Combine rind, 1/4 cup juice, chillies, garlic, half the oil, and salt and pepper in a screw-top jar. Shake well. Pour over squid. Toss to coat. Cover and refrigerate for 30 minutes.
  2. Preheat barbecue grill on high. Place cucumber, coriander, onion, remaining 1/3 cup lime juice, remaining oil, and salt and pepper in a bowl. Toss gently.
  3. Remove squid from marinade. Cook on greased barbecue, in batches, for 1 to 2 minutes or until tender.
  4. Toss squid with cucumber salad. Serve sprinkled with peanuts.

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3 limes
2 red chillies, deseeded, finely chopped
2 garlic cloves, crushed
2 tbsp olive oil
1kg cleaned calamari squid, honeycombed
2 cucumbers, halved, deseeded, sliced
1 cup fresh coriander leaves
1/2 red onion, finely chopped
2 tbsp raw unsalted peanuts, toasted, chopped, to serve

Adv

Autors
Preparation time
45
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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