Warm squid salad

Serves 6
Preparation time 20 mins
Cooking time 5 mins


  • 1kg squid hoods, cleaned and gutted
  • Olive or canola oil spray
  • 420g can cannellini or butter beans, drained
  • 1 red chilli, seeded and thinly sliced
  • 3 tablespoons lemon or lime juice
  • 1 tablespoon olive oil
  • Freshly ground or cracked black pepper, to taste
  • 1 iceberg lettuce, torn into pieces (or a mixture of salad greens)
  • 1 small punnet cherry tomatoes, halved (or 3 ripe tomatoes, cut into chunks)
  • 4 radishes, washed and sliced


  1. Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion
  2. Heat a griddle plate, barbecue plate or frypan and spray lightly with oil
  3. Cook squid until charred brown on both sides
  4. Remove to a large bowl
  5. Heat beans in a pot and add chilli, lemon juice, oil and pepper
  6. Remove from heat and combine with the squid
  7. Arrange salad ingredients on a serving dish and top with the squid and bean mixture
  8. Serve immediately

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