Barbecued squid salad | Women's Weekly Food
Deliciously fresh barbecued squid salad, this dish is perfect for spring entertaining.
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.
Ingredients
- 1 tablespoon caster sugar
- 1 teaspoon sea salt flakes
- 1 tablespoon rice wine vinegar
- 2 (260g) lebanese cucumbers, sliced thinly on the diagonal
- 10 small (1kg) squid, cleaned
- 1/4 cup (60ml) extra virgin olive oil
- 3 medium (450g) ripe tomatoes, seeded, chopped
- 1/2 cup loosely packed fresh thai basil leaves
- 1 tablespoon finely grated fresh ginger
- 1/4 teaspoon freshly ground white pepper
- 2 medium (400g) red capsicums, cut into 1cm strips
- 1 tablespoon extra virgin olive oil, extra
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