Barbecued squid and cucumber salad | Women's Weekly Food

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