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Spicy calamari with pineapple, blueberry and mint salad
Spicy calamari with pineapple, blueberry and mint salad
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Prep Time:
15 minutes
Cook Time:
2 minutes
Total Time:
17 minutes
"Quick, flavorful dish perfect for outdoor dining. Sweet & spicy, ideal for summer!" - Georgia Barnes
Ingredients:
  • 2-7.50 gm Sichuan seasoning
  • 2 squid tubes, cleaned, scored, cut into triangles
  • 60ml (1/4 cup) rice bran oil
  • 125g blueberries
  • 2 limes, rind finely grated, juiced
  • 1/2 fresh pineapple, peeled, thinly sliced
  • 125.00 ml fresh mint leaves
Instructions:
  • In a sealable plastic bag, combine Sichuan seasoning and squid. Seal the bag and shake to coat the squid evenly.
  • Preheat a barbecue or chargrill on high. Drizzle 2 tablespoons of oil. Grill squid, turning, for 30 seconds until opaque and cooked through. Plate and season with salt.
  • In a bowl, combine blueberries, lime zest, lime juice, and the rest of the oil. Gently press some blueberries against the bowl to release their juices. Season with salt.
  • Place the pineapple on a beautiful serving plate, drizzle with the tangy blueberry vinaigrette, and garnish with fresh squid and mint leaves.

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