Name: Char-grilled thai squid salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram cleaned squid hoods; 2 clove garlic, crushed; 1 tablespoon peanut oil; 170 gram asparagus, trimmed; 175 gram broccolini, trimmed; 200 gram sugar snap peas; 1 cup fresh mint leaves, loosely packed; 1/2 cup fresh coriander leaves (cilantro), loosely packed; 2 limes, cut into cheeks; Chilli dressing; 1 fresh long red chilli, chopped finely; 1/3 cup (80ml) lime juice; 1 tablespoon peanut oil; 2 teaspoon fish sauce; 2 teaspoon brown sugar

Ingredients

1 kilogram cleaned squid hoods

2 clove garlic, crushed

1 tablespoon peanut oil

170 gram asparagus, trimmed

175 gram broccolini, trimmed

200 gram sugar snap peas

1 cup fresh mint leaves, loosely packed

1/2 cup fresh coriander leaves (cilantro), loosely packed

2 limes, cut into cheeks

Chilli dressing

1 fresh long red chilli, chopped finely

1/3 cup (80ml) lime juice

1 tablespoon peanut oil

2 teaspoon fish sauce

2 teaspoon brown sugar

Method

1.Cut squid down the centre to open out. Score the inside, without cutting all the way through, in a diagonal criss-cross pattern cut into thick strips. Combine squid, garlic and oil in a large bowl, season.

2.Cook squid on a heated oiled grill plate (or grill or barbecue), turning occasionally, until cooked through.

3.Meanwhile make chilli dressing. Combine ingredients in a screw-top jar, shake well.

4.Boil, steam or microwave asparagus, broccolini and sugar snap peas, separately, until tender.

5.Place squid and vegetables in a large bowl with herbs and dressing, toss gently to combine. Serve salad with lime cheeks.

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