Sep 7
2011
Barbecued squid salad with snake beans and grapefruit
Serves 4
By Bill Granger
While fish can fall apart and be tricky to cook on a grill, prawns, langoustines, squid and other seafood are made for it. The punchy dressing and citrus give this squid salad a real kick.
2 green chillies, finely chopped
1 tsp sea salt
4 coriander root, rinsed well and roughly chopped
1 garlic clove
3 tbsp fish sauce
3 tbsp caster sugar
3 tbsp lime juice
Large handful picked, fresh mint leaves
Large handful fresh coriander leaves
300g/10oz snake beans or green beans, cut into 5cm lengths
2 pink grapefruit, peeled, cut into segments, pith and membrane removed
800g/1¾lb squid tubes, cleaned, cut into approx 6cm x 3cm pieces and scored on the inside
3 tbsp extra-virgin olive oil
Read the full recipe here.