PRAWN & SQUID KELP NOODLE SALAD

PREP + COOK TIME 45 MINUTES SERVES 6

Dairy-free, protein rich, low carb, gluten-free 900g kelp noodles (see tips)

500g cleaned squid hoods

500g uncooked medium prawns,

peeled, deveined, tails intact 2 tablespoons peanut oil

2 limes, cut into cheeks

¼ cup (60ml) peanut oil, extra

¼ cup (60ml) rice wine vinegar 1 tablespoon sambal oelek

1 tablespoon fish sauce

2 tablespoons grated palm sugar ½ medium green papaya (500g),

cut into long, thin matchsticks 1 medium red onion (170g),

sliced thinly

1 cup micro shiso (baby perilla leaves) 1 fresh purple chilli, sliced thinly

1 Cook noodles in a large saucepan of boiling water for 10 minutes; drain. 2 Meanwhile, cut squid hoods in half lengthways. Using a sharp knife, score inside surface in a crisscross pattern at 1cm intervals. Halve squid, then cut each strip diagonally into thirds.

3 Combine squid, prawns and oil in a large bowl; season.

4 Cook squid and prawns on a heated oiled grill plate (or grill or barbecue) over high heat, squid for 2 minutes and prawns for 3 minutes or until just cooked. 5 Place lime cheeks, cut-side down, on heated grill plate for 2 minutes or until charred.

6 Whisk extra oil, vinegar, sambal oelek, fish sauce and palm sugar in a small jug.

7 Place noodles and seafood in a large bowl with papaya, onion and dressing; toss gently to combine.

8 Serve salad topped with micro shiso, chilli and charred lime.