Preparation time is 10minutes
Cook time is 10minutes
Total time is 20minutes
Serve is for 6 people
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 1tablespoons fish sauce
- 1 large avocado, thinly sliced
- 6 squid tubes (calamari)
- 1 light tasty cheese, deseeded, thinly sliced
- 1 long red chilli, deseeded
- 1 bunch coriander (with roots)
- 125grams cherry tomatoes, halved
- 1tablespoons rice wine vinegar
- 1 lime
- 2tablespoons extra virgin olive oil
- 1tablespoons sweet chilli sauce
- 120grams baby rocket leaves
- 1tablespoons salt-reduced soy sauce
Method
Step 1 of 4
Finely chop 4 coriander roots and pick off sprigs. Set aside. Juice lime and finely chop chilli. Combine coriander roots, lime juice and chilli in a large glass bowl with vinegar and sauces and stir well.
Step 2 of 4
Cut calamari tubes along one side and open out flat. Score with a shallow diamond pattern over inside of tubes then cut into large pieces. Add to marinade, stir and cover for 1 hour, if time permits.
Step 3 of 4
Meanwhile, arrange rocket, capsicum, avocado and cherry tomatoes on a platter. Drizzle with oil.
Step 4 of 4
Heat a barbecue hot plate over medium heat. Cook calamari on barbecue for 3 minutes or until charred and squid is cooked through. Transfer to platter with salad. Garnish with coriander.
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