Salt and Pepper Squid Salad- IGA Tasmania

Ingredients

• 8–10 pieces Tasmanian squid (arrow head squid)
• ¼ cucumber, thinly sliced
• ¼ red onion, thinly sliced
• Small amount of fennel
• ½ cup roast pumpkin
• Handful of rocket (arugula)
• Fresh herbs: mint & basil
• ½ avocado, sliced
• Crushed peanuts, for garnish
• 1–2 red chillies, finely chopped
• Juice of 1 lime
• 1 tbsp fish sauce or soy sauce
• 1–2 tbsp olive oil
• 1–2 tsp honey or sugar (optional)
• Prepare the Squid: Clean and pat dry the squid pieces. Lightly season with salt and pepper.
• Cook the Squid: Dust with flour and deep fry. Cook squid for 40 seconds until lightly brown and tender. Set aside.
• Assemble the SaladIn a large bowl, combine cucumber, red onion, fennel, roast pumpkin, rocket, avocado, mint, and basil.
• Dress the Salad: Drizzle with chilli–lime dressing and toss gently.
• Serve: Add cooked squid on top and sprinkle with crushed peanuts. Serve immediately.