Calamari Salad with Bloody Mary Dressing

SERVES 4 PREPARATION 20 MINUTES (PLUS MARINATING) COOKING 15 MINUTES

3 squid hoods, cleaned, scored,

cut into 4cm pieces finely grated zest and juice

of 1 lemon 2 corn cobs, husks and

silks removed ½ large iceberg lettuce, torn 400g tub baby heirloom

tomatoes, halved 1 mango, seeded, cut into

2cm pieces 1 Lebanese cucumber, sliced 1 small red onion, thinly

sliced coriander, lime wedges

to serve BLOODY MARY DRESSING 1½ tablespoons Worcestershire

sauce 1 jalapeño chilli, seeded,

chopped

2 tomatoes, chopped 2 teaspoons Tabasco sauce

(optional)

1. Place calamari pieces into a non-metallic bowl with lemon zest and juice. Season. Set aside for 5 minutes.

2. Preheat a barbecue plate or char-grill pan on high. Lightly spray corn cobs with oil. Grill for 8-10 minutes, turning, until tender and grill marks appear. Cool.

3. Grill the calamari pieces for 1 minute each side until tender and grill marks appear. Set aside loosely covered with foil to keep warm. Cut corn kernels from cobs.

4. In a large serving bowl,

combine lettuce, tomatoes, mango, cucumber and onion. Add the calamari and corn, tossing well.

5. BLOODY MARY DRESSING. In a small blender or food processor, combine all ingredients until smooth.

6. When ready to serve, drizzle dressing over salad, tossing well. Scatter with coriander leaves and accompany with lime wedges.