Super salads

These summer salads have been created especially for their anti-inflammatory benefits, plus all are gluten-free!

Gluten-free and anti-inflammatory, these summer salads also taste amazing

CHILLI SQUID SALAD WITH CUCUMBER, MANGO & LEMONGRASS SERVES 4 HANDS-ON TIME 25 minutes, plus marinating COOK TIME 5 minutes

600g cleaned baby squid

1 lemongrass stem, pale part only, finely chopped

1 long red chilli, seeded, finely chopped

1 tablespoon finely chopped coriander root

1 tablespoon lime juice

2 teaspoons macadamia oil

2 Lebanese cucumbers

1 large firm ripe mango, diced

150g sugar snap peas, sliced

⅓ cup mint leaves

⅓ cup coriander leaves

⅓ cup basil leaves

1 Asian shallot, finely chopped

2 tablespoons unsalted roasted peanuts, chopped CHILLI DRESSING

1½ tablespoons lime juice

2 teaspoons fish sauce

2 teaspoons coconut sugar

1 long red chilli, seeded, finely chopped

1 teaspoon finely grated ginger

1. Cut the squid hoods open and score the insides in a crisscross pattern, then cut each hood into 3cm pieces. Combine the lemongrass, chilli, coriander root, lime juice and oil in a shallow non-metallic dish. Add the squid and stir to coat. Cover and refrigerate for 30 minutes.

2. Meanwhile, to make the chilli dressing, combine the lime juice, fish sauce, coconut sugar, chilli and ginger in a bowl, stirring to dissolve the sugar.

3. Cut the cucumbers into long, thin ribbons with a peeler, stopping when you reach the seeds. Place in a large bowl. Add the mango, sugar snap peas, herbs and shallot.

4. Heat a large chargrill pan or barbecue plate to high heat. Drain the squid and grill for 1-2 minutes each side or until lightly charred and just cooked through. Be careful not to overcook the squid or it will be tough.

5. Add half the dressing to the salad and toss gently. Serve the salad topped with grilled squid, drizzled with the remaining dressing and sprinkled with peanuts.

NUTRITION (per serve) 1151kJ/275 cal. Protein 29.9g. Carbs 18.9g. Sat fat 1.3g. Fibre 6.3g. Sodium 708mg.