Barbecued corn on the cob
Use our easy method for barbecued corn on the cob and upgrade this classic barbecue staple with our simple, brush-on chilli butter flavouring
Barbecued squid salad
- Preparation and cooking time
- Prep:
- Cook:
- plus marinating
- Easy
- Serves 6
Skip to ingredients
For the squid
- 800g fresh prepared squid
- zest 3 limes(reserve the juice for the salad, and wedges, to serve)
- 2 tbsp extra virgin olive oil
- 3 garlic clovessmashed flat
- 1 ½ tsp mixed peppercorncrushed
For the salad
- 1 large red onionfinely sliced
- 1 large mangocut into small chunks
- 1 large red chillifinely shredded (deseeded if you don't like it too hot)
- 400g can black beanwell rinsed then patted dry
- 3 ripe avocados
- small pack corianderleaves only, torn
- extra virgin olive oilfor drizzling
Nutrition: per serving
- kcal374low
- fat21g
- saturates4g
- carbs21g
- sugars11g
- fibre7g
- protein26g
- salt0.4g
Method
step 1
Heat the barbecue. Meanwhile, marinate the squid for at least 30 mins, or up to 4 hrs. First, slash the squid tubes all over at 5mm-1cm intervals on each side, cutting through most of the flesh but leaving the sides intact. If there are any particularly large tubes, cut them in half width-ways. Put into a non-metallic bowl with the other squid ingredients and leave to marinate.
step 2
For the salad, toss the onion, mango and chilli with the lime juice (from the limes used for the squid) and a pinch of salt and leave for at least 10 mins, or until the onion turns pink. Add the beans to one side of the bowl.
step 3
Halve, stone and scoop the avocado into the salad bowl, then add plenty of seasoning and season the squid with sea salt.
step 4
When the barbecue is ready, barbecue the squid tubes and tentacles for no more than 11⁄2 mins in total – the flesh should just change from greyish to opaque and shrink up into a spiral shape where you’ve made your cuts. Toss the salad ingredients together very roughly, pile onto a platter and top with the hot squid and coriander. Drizzle with extra virgin olive oil and serve with lime wedges on the side.
