Barbecued Squid on Mesculin & Wild Rocket Salad with Warm Coconut & Coriander Dressing

Barbecued Squid on Mesculin & Wild Rocket Salad
with Warm Coconut & Coriander Dressing

Serves 4

Ingredients:

  • 4 medium squid tubes
  • 1 pkt Rainbow Fresh Mesculin Mix
  • 1 pkt Rainbow Fresh Wild Rocket
  • 200 grams button mushrooms
  • 200ml of vegetable oil
  • 1 small Spanish onion cut in rings (optional)
  • 1 small carrot cut in julienne sticks (optional)

Dressing:

  • 1 pkt Fresh Coriander
  • 425ml can of coconut milk
  • 2 tablespoons soy sauce
  • 1 tablespoon crushed garlic
  • 4 tablespoons sweet chilli sauce

Method:

Add all dressing ingredients into food processor and blend till combined for 3 minutes, then place to the side. Turn on barbecue to a low heat to pre-heat hotplate. Wash and strain Rocket and Mesculin. Cut onion in rings and julienne carrot and place in a bowl. Cut button mushrooms in halves. Add Mesculin, mushrooms and rocket in bowl with carrot and onion then put to the side.

Cut squid tubes in half then on inside of squid tubes score with a knife. To score squid, run knife in straight line 1cm apart along squid tubes then turn squid and repeat lines to get a crisscross pattern. In bowl, mix squid with veg oil then place on hotplate scored side down. Once squid begins to curl up tight into strips, remove from hotplate.

To Mesculin bowl add cup of dressing and toss through. Place Mesculin salad in centre of plate. Cut squid tubes into 4 even pieces and place onto Mesculin salad. Drizzle some dressing over the top of squid and serve.

Products

Recipes

Contact

© Copyright 2013 Rainbow Fresh | Privacy Policy