Chargrilled squid salad
| Serves |
|---|
| 4 |
Ingredients
- 600g squid tubes, finely sliced into rings
- 2 tablespoons lime juice
- 1 teaspoon dried marjoram
- 1 large red chilli, seeded and finely chopped
- 12 cherry tomatoes, quartered
- 2 roasted red capsicums, finely sliced (buy in jars)
- 1/2 cup roughly torn basil
- 1 tablespoon red-wine vinegar
- 2 tablespoons olive oil
- 2 baby cos lettuce leaves, torn
- lime wedges
Place the squid, lime juice, marjoram and chilli in a bowl mix well. Cover and leave to marinate in the fridge for a few minutes.
Combine the tomatoes, capsicum and basil in a large bowl and drizzle with the vinegar and olive oil. Toss in the cos leaves.
Preheat a chargrill or barbecue grill to high. When the plate is very hot, cook the squid for 2–3 minutes, then add to the salad and toss well to combine. Serve with lime wedges.
1 serve = 1 1/2 units protein, 2 units vegetables, 2 units fats
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