Ingredients

  • 3 large squid tubes, cleaned
  • 1 clove garlic
  • 2cm piece ginger, grated
  • 1 long red chilli, finely sliced
  • Finely grated zest of 1 lime
  • 1 tablespoon oil
  • 1/2 cup coriander leaves
  • 200g rocket leaves
  • 1 red onion, finely sliced
  • 2 tomatoes, de-seeded and finely chopped
  • 1 cucumber, peeled into ribbons

Dressing ingredients

  • 1/4 cup finely grated palm sugar or brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 1 clove garlic, crushed
  • Juice of 1 lime

Author of this recipe

Tripod Farmers

Tripod Farmers

Grower / producer

A salad a day is part of our family tradition. There is something wonderful about sharing food together over the family table. Salad is a healthy and nutritious part of every meal in our house.... Read more
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Quick and easy. Very refreshing dish.

Preparation

Slice open squid tubes and lay flat. Gently use the tip of a knife to score the outside of the squid tubes in a criss-cross pattern. Cut squid into 5cm squares.

Roughly chop 1/3 cup coriander and reserve the rest. Combine chopped coriander with squid with ginger, garlic, chilli, lime zest and oil. Marinate for at least 1 hour or overnight if possible. Combine dressing ingredients in a bowl.

Gently combine the rocket with onion, tomato, cucumber, remaining coriander and dressing in a large bowl, arrrange on a serving platter.

Heat a large frypan over high heat, add enough oil to lightly coat and cook calamari in batches for 1 minute, or until just cooked through. Arrange warm calamari over the salad and enjoy immediately.

 

Tips from the author

This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range.

Serves 4.