Salade de calamars grillés

Ingrédients

• 300 g watermelon (cut into 12 index finger sized pieces)
• 3 squid tubes
• 1 tbsp lime juice
• 1 handful mint
• 2 tbsp coriander (chopped & handful for salad)
• 1 red chilli (chopped finely)
• 3 tbsp pickled ginger
• 3 tbsp crispy shallots
• 2 tbsp olive oil
• salt
• 1 tbsp lime juice
• 2 tbsp olive oil
• 1 splash white wine vinegar
• 1 spring onion (diced finely)
• 1 red chili (chopped finely)
• 1 pinch salt

Préparation

1. 1

   Mix the chili with olive oil, chopped coriander, lime juice & a pinch of salt – set aside

2. 2

   Cut the squid tubes into the following shapes/sizes

3. 3

   a. 1 tube into rings

4. 4

   b. 1 tube in half lengthways to open it out and in half lengthways again. Then cut each half into 4 pieces width ways

5. 5

   c. 1 tube in half lengthways to open it out and then into 4 equal sized pieces

6. 6

   Slice the pieces that you opened out in a criss cross pattern (on the inside of the squid), being v gentle so as not to cut through to the other side.

7. 7

   Marinate squid in chilli/oil mixture for 10 – 30 minutes

8. 8

   Meanwhile, prepare the dressing by mixing all the ingredients together in a bowl

9. 9

   Grill squid in a grill pan for 90 seconds, flip and cook for a further 60 seconds

10. 10

    --- Plating ---

11. 11

    Place 3 pieces of watermelon “artfully” onto the plate

12. 12

    Toss cooked squid with crispy shallots, pickled ginger, coriander & mint and place around the watermelon

13. 13

    Drizzle the dressing over the top and enjoy!