Squid and Rocket Salad
Chez's Recipe
Ingredients
Method
Ingredients
- 500g of squid tubes
- 2 teaspoons of minced garlic
- 1 teaspoon dried chilli flakes
- 2 teaspoons of olive oil
- 1 bunch of broccolini, trimmed, chopped
- 1 bunch of asparagus, trimmed, halved lengthways
- 100g baby rocket leaves
- 1/2 red onion, thinly sliced
- 4 dinner rolls
- Lemon Mustard Dressing
Method
- Cut squid tubes in half, lengthways. Using a sharp knife, score inside of squid, diagonally, in a fine diamond pattern, taking care not to cut all the way through. Then cut crossways into 4cm-wide strips.
- Place squid in a bowl with garlic and chilli. Toss to combine.
- Heat oil in a non-stick frying pan over a high heat. Add squid in batches. Cook for 2-3 minutes, or until squid curls and is cooked through. Transfer to a bowl.
- Meanwhile, boil, steam or microwave broccolini and asparagus separately until just tender. Drain. Rinse with cold water. Drain well. Place in a bowl with rocket and onion.
- Add squid and and Lemon Mustard Dressing to rocket mixture. Toss to combine.
- Serve salad with bread rolls.