Sweet and spicy squid salad
Aromatic, sweet and spicy baby squid served on a bed of rocket and spinach. This is one of those dishes I could eat until I burst! And although I admit it with a slight sense of guilt, this favourite dish of mine is not only delicious but also light. You can serve it on its own or as part of an impressive buffet.
Ingredients
- 1 kg baby squid
- 4 Τbsp olive oil
- 5 cm fresh ginger finely chopped
- 1 garlic clove crushed
- ¼ tsp chilli flakes
- 3 Τbsp honey
- 1 lemon zest and juice
- 4 spring onions finely chopped
- 2 cups rocket leaves
- 2 cups baby spinach leaves
- ⅓ cup cashew nuts
- 1 sprig of mint
- 2 Τbsp fresh coriander
- Salt and freshly ground black pepper
Instructions
- Cut the squid into rings approximately 1 cm thick, leaving the tentacles whole. Heat the olive oil in a large frying pan over high heat. Sauté the ginger, garlic and chilli flakes.
- Add the squid rings and tentacles and stir-fry for 1–2 minutes. Add the honey and continue stirring over medium heat until the mixture caramelises, about 2–3 minutes. Remove the pan from the heat and transfer the squid, along with all the cooking juices, to a glass bowl. Leave to cool slightly.
- Arrange the rocket and spinach leaves on a serving platter. Mix the lemon juice and zest into the squid. Taste and add more lemon juice if needed. Season with salt and freshly ground black pepper, then add the spring onions.
- Spoon the squid mixture over the rocket and spinach leaves. Garnish with the cashew nuts, mint and fresh coriander, and serve.