Asian family faves

Whip up these fast and easy dishes chop, chop!

Squid with Pineapple, Mint & Sweet Chilli

SERVES 4 PREPARATION 30 MINUTES COOKING 10 MINUTES

750g squid hoods, cleaned ¼ cup kecap manis (sweet

soy sauce) 2 garlic cloves, crushed 1 tablespoon fresh ginger,

grated ½ small pineapple, cored,

sliced 200g punnet baby

cucumbers, cut into batons 60g baby spinach leaves ½ cup coriander leaves ½ cup mint leaves 2 spring onions, thinly sliced steamed rice, lime halves

to serve DRESSING ¼ cup lime juice

¼ cup sweet chilli sauce ½ teaspoon Mexican

chilli powder

1. Score squid and chop into 5cm pieces. Set aside.

2. In a medium bowl, combine kecap manis, garlic and ginger. Add squid, mixing well to coat.

3. DRESSING. In a jug, whisk

all the ingredients together. Set aside.

4. Preheat a char-grill pan on high. Drain squid. Char-grill for 1-2 minutes until tender and caramelised. Keep warm.

5. In a salad bowl, combine pineapple, cucumber, spinach, herbs and onion. Gently toss with squid and dressing. Accompany with rice and lime halves.