James Martin’s BBQ chilli & lime squid salad
This salad is so simple to make and packed with flavour. You can leave the squid to marinate in the fridge overnight, then toss it on the barbecue or in a hot griddle pan three minutes before serving, making this an easy go-to starter when entertaining guests.
Serves 6
Prep 15 mins plus 1 hr marinating
3 red chillies, halved, deseeded and
finely diced
2 tbsp garlic-infused olive oil, plus
extra to serve
2 whole squid tubes, about 400g,
cleaned and prepared
2 large ripe avocados, stoned and sliced 100g rocket
3 limes, halved
3 tbsp crispy onions
1 Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with wrap and leave to marinate for at least 1 hr or overnight in the fridge.
2 Just before serving, heat the barbecue or a griddle pan. Combine the avocado with
Cook 3 mins
the rocket, then divide between six small plates or bowls.
3 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 11/2 mins, turn over and press down with the fish slice again, cooking for another 11/2 mins or until the squid feels firm. Remove and put on a board.
4 Slice the squid into 1-2cm tubes and top each salad with a few tubes 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.
PER SERVING 293 kcals, fat 24g, saturates 4g,
carbs 5g, sugars 1g, fibre 3g, protein 13g, salt none