Turmeric and Chilli Squid Salad

Ingredients

1 kg cleaned squid tubes
2 Tbs olive oil
2 tsp ground turmeric
2 garlic cloves, crushed
2 red chillies, finely chopped
120 g baby spinach
1 red onion, thinly sliced
1/4 cup mint leaves
1/4 cup chopped flat-leaf parsley
1 Tbs olive oil, extra
2 Tbs lemon juice
2 Tbs sweet chilli sauce
1 garlic clove, extra, crushed

Method

Cut each squid tube in half lengthways. Use a sharp knife to score one side of squid in a diamond pattern. Cut each piece in half lengthways.

Combine the squid, oil, turmeric, garlic and chilli in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.

Heat a barbeque flat plate or char-grill on high. Cook the squid for 3 minutes each side or until browned and cooked through. Cut the squid into smaller pieces.

Combine the squid, spinach, onion, mint and parsley in a large bowl. Combine the extra oil, lemon juice, sweet chilli sauce and extra garlic in a bowl. Add to the squid salad and toss to coat. Season to serve.

Credits: Coles

Photo Credits: Coles