Chilli & lime squid salad

1 of 5-a-day autumn dinner party starter marinade squid marinate squid starter vitamin c

N/A

Source

Ingredients

3 red chillies , halved, deseeded and finely diced

2 tbsp garlic-infused olive oil , plus extra to serve

2 whole squid tubes about 400g/14oz, cleaned and prepared (see tip)

2 large ripe avocados , stoned, peeled and sliced

100g rocket

3 limes , halved

3 tbsp crispy onions (I used Fresh Gourmet crispy onions)

Method

Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling film and leave them to marinate for at least 1 hr or overnight in the fridge.

Just before serving, heat the barbecue or a griddle pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.

When the barbecue is hot or your griddle pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.

Slice the squid into 1-2cm rings and top each salad with a few rings and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.