Barbecued squid and cucumber salad
Spicy barbecued squid paired with cooling cucumber in a delicious, easy-to-make salad. Perfect for a quick and tasty meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.
Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Tongs
Ingredients
- 800 grams (1½ pounds) cleaned squid hoods
- 200 grams (6½ ounces) swiss brown mushrooms, halved
- 2 1/2 tablespoon korean chilli paste (gochujang)
- 2 cloves garlic, crushed
- 3 green onions (scallions), sliced thinly
- 2 tablespoons light soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon caster (superfine) sugar
- Cucumber salad
- 1 telegraph cucumber (400g), halved lengthways, seeded, sliced thinly
- 1 small carrot (70g), cut into matchsticks
- 1 tablespoon sesame seeds, toasted
- 1/4 teaspoon dried chilli flakes
- 1/4 cup (60ml) rice vinegar
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