• BBQ Vegies
• Beetroot & Potato Salad
• Pumpkin in Orange
• Cauliflower & Broccoli Gratin
• Chickpea Salad
• Citrus Coleslaw
• Crunchy Waldorf Salad
• Greek Salad
• Honeyed Greens
• Italian Pasta Salad
• Mexican Salad
• Mustard & Honey Corn
• Potato Caesar Salad
• Ratatouille
• Roasted Vegetable Salad
• Salsa
• Sesame Brussels Sprouts
• Tabbouleh
• Thai Beef Salad
• Thai Noodle Salad
• Tuna & Avocado Salad
• Walnut Lentil Salad
• Warm Squid Salad

WARM SQUID SALAD

20 minutes preparation + 5 minutes cooking
18 serves of vegies in this recipe

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

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

Serves 6.

Variation
Use 250g dried cannellini or butter beans and prepare according to packet directions. 

NUTRITION INFORMATION Serves in this recipe: 6 Serve size: 374 g
	Quantity per serving	Quantity per 100g
Energy	1397.85 kJ	373.56 kJ
Protein	53.28 g	14.24 g
Fat      -saturated	6.81 g        1.66 g	1.82 g         0.44 g
Carbohydrate      -sugars	11.49 g         2.18 g	3.07 g         0.58 g
Fibre	7.02 g	1.88 g
Sodium	817.41 mg	218.44 mg

 

 

© Healthy Food Fast, State of Western Australia, 2009. Permission is required to reproduce this recipe.