Name: Turmeric and chilli squid salad
Prep time: 80 min
Cook time: 6 min
Total time: 86 min
Yield: 1
Ingredients: 1kg cleaned squid tubes; 36.40 gm olive oil; 2 tsp ground turmeric; 2 garlic cloves, crushed; 2 red chillies, finely chopped; 120g pkt Baby Spinach; 1 small red onion, thinly sliced; 62.50 ml fresh mint leaves; 62.50 ml flat-leaf parsley, chopped; 18.20 gm olive oil, extra; 42.00 gm lemon juice; 44.00 gm sweet chilli sauce; 1 garlic clove, extra, crushed

Turmeric and chilli squid salad

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Prep Time:
80 minutes

Cook Time:
6 minutes

Total Time:
86 minutes

Savor the vibrant tastes of this lively summer salad.

Ingredients:

1kg cleaned squid tubes
2 tsp ground turmeric
2 garlic cloves, crushed
2 red chillies, finely chopped
120g pkt Baby Spinach
1 small red onion, thinly sliced
62.50 ml fresh mint leaves
62.50 ml flat-leaf parsley, chopped
18.20 gm olive oil, extra
42.00 gm lemon juice
44.00 gm sweet chilli sauce
1 garlic clove, extra, crushed

Instructions:

First, slice each squid tube in half lengthwise. Then, score a diamond pattern on one side of each squid using a sharp knife and cut each piece in half lengthwise.
In a large bowl, mix the squid with oil, turmeric, garlic, and chili. Cover and refrigerate for 1 hour to enhance the flavors.
Preheat a barbecue flat plate or chargrill to high heat. Grill the squid for 3 minutes on each side, or until golden brown and fully cooked. Slice the squid into bite-sized pieces.
In a large bowl, mix the squid, spinach, onion, mint, and parsley together. In a separate bowl, combine the extra oil, lemon juice, sweet chili sauce, and extra garlic. Pour the mixture over the squid salad and toss until well coated. Add seasoning before serving.

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