Grilled Squid with Chilli and Herb Salad from The Food I Love by Neil Perry
Over the last decade squid has picked up in popularity in Australia. It has a mild flavour, and although it might be said to have a firm texture, I think it is
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Cooking tools:
- Grill
- Chef's knife
- Cutting board
- Mixing bowl
- Tongs
- Serving platter
Ingredients
- 1 tablespoon chopped thyme
- juice of 1 lemon, plus extra wedges
- freshly ground pepper
- 1 large handful coriander (cilantro) leaves
- 60 ml (2 fl oz/¼ cup) extra virgin olive oil
- 600 g (1 lb 5 oz) squid, cleaned and scored
- 2 garlic cloves, chopped
- 4 red chillies, deseeded and finely chopped
- 2 tablespoons chopped oregano
- 2 fresh bay leaves, very finely sliced
- 1 large handful flat-leaf (Italian) parsley
- 1 large handful mint, roughly torn
- sea salt
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