Name: Squid salad with baby beetroot
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 4
Ingredients: 600 gram squid hoods, cleaned; 2 long red chillies, finely chopped; 2 clove garlic, crushed; 2 teaspoon finely grated ginger; 2 teaspoon peanut oil; 1/2 chinese cabbage, finely shredded; 2 cup bean sprouts; 420 gram can baby beetroot, quartered, drained; 1 bunch radishes, trimmed, thinly sliced; 2 carrots, cut into matchsticks; 150 gram snow peas, trimmed, thinly sliced; 115 gram baby corn, halved, blanched; spray oil; Soy and honey dressing; 2 limes, finely grated rind and juice; 2 tablespoon soy sauce; 2 tablespoon honey; 2 tablespoon dry sherry; 1 tablespoon fish sauce; 3 teaspoon finely grated ginger

Squid salad with baby beetroot

This flavour-packed salad combines chili and ginger marinated squid with fresh beetroot slices and crunchy vegetables. Drizzled with an Asian inspired honey soy dressing, it is the perfect salad for entertaining guests.

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Serves 4

Prep

20M

Cook

Total

26M

Ingredients

600 gram squid hoods, cleaned

2 long red chillies, finely chopped

2 clove garlic, crushed

2 teaspoon finely grated ginger

2 teaspoon peanut oil

1/2 chinese cabbage, finely shredded

2 cup bean sprouts

420 gram can baby beetroot, quartered, drained

1 bunch radishes, trimmed, thinly sliced

2 carrots, cut into matchsticks

150 gram snow peas, trimmed, thinly sliced

115 gram baby corn, halved, blanched

spray oil

Soy and honey dressing

2 limes, finely grated rind and juice

2 tablespoon soy sauce

2 tablespoon honey

2 tablespoon dry sherry

1 tablespoon fish sauce

3 teaspoon finely grated ginger

Method

1.Cut open squid hoods. Place flat on a board, outer-side down. Score the squid using a sharp knife, diagonally, in a crisscross pattern. Cut into 3cm pieces.

2.In a small bowl, combine squid with chilli, garlic, ginger and oil. Cover and chill for 30 minutes.

3.To make dressing: In a small bowl, whisk all ingredients together. Set aside.

4.In a large bowl, combine cabbage, sprouts, beetroot, radishes, carrot, snow peas and corn. Toss well.

5.Spray a char-grill or barbecue with oil. Preheat on high. Char-grill squid 2-3 minutes each side, until golden and tender. Toss through salad. Drizzle with dressing. Serve immediately.

Drain beetroot well on paper towel before adding to salad. This will help to prevent “bleeding”.
Note

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