Chargrilled squid and lentil salad

Cooking Salads Chargrilled squid and lentil salad

Delicious pieces of grilled haloumi add flavour to this low-kilojoule squid salad.

Lables: High protein Low carb Low kilojoule Low sugar Lower gi Egg free Fish free Peanut free Tree nut free
  1. Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.
  2. Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.
  3. Chargrill squid, in batches, for 30 seconds each side or until cooked through.
  4. Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture. Serve with bread.

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1 garlic clove, crushed
2 tbsp lemon juice
1/4 cup olive oil
600g squid tubes, scored, cut into 5cm pieces
250g haloumi, drained, thickly sliced
400g can lentils, drained, rinsed
70g baby rocket leaves
crusty bread, to serve

Adv

Autors
Preparation time
15
Cooking time
5
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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