Grilled Squid with Thai Rocket Salad

Ingredients

• 3 large squid tubes, cleaned
• 1 clove garlic
• 2 cm piece ginger, grated
• 1 long red chilli, finely sliced
• Finely grated zest 1 lime
• 1 tablespoon oil
• 1/2 cup coriander leaves
• 1 x 100g packet We Wash n’ Toss Rocket Leaves
• 1 red onion, finely sliced
• 2 tomatoes, deseeded and finely chopped
• 1 cucumber, peeled into ribbons

Dressing

• 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

Method

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 We Wash n’ Toss Rocket Leaves with onion, tomato, cucumber, remaining coriander and dressing in a large bowl, arrange 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.