Name: Barbecued squid salad
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 6
Cuisine: Asian
Ingredients: 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 cloves smashed flat; 1 ½ tsp mixed peppercorn crushed; 1 large red onion finely sliced; 1 large mango cut into small chunks; 1 large red chilli finely shredded (deseeded if you don't like it too hot); 400g can black bean well rinsed then patted dry; 3 ripe avocados; small pack coriander leaves only, torn; extra virgin olive oil for drizzling

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 cloves
smashed flat
1 ½ tsp mixed peppercorn
crushed

For the salad

1 large red onion
finely sliced
1 large mango
cut into small chunks
1 large red chilli
finely shredded (deseeded if you don't like it too hot)
400g can black bean
well rinsed then patted dry
3 ripe avocados
small pack coriander
leaves only, torn
extra virgin olive oil
for drizzling

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.