BBQ squid and octopus salad
500g squid hoods
500g cleaned baby octopus
2 long green chillies, chopped finely
6 cloves garlic, crushed
500g asparagus halved
500g yellow teardrop tomatoes halved 200g cornichons, drained
1 large orange, sliced thickly
100g baby rocket leaves
1 tablespoon olive oil
1/4 cup (60ml) orange juice
1cm piece fresh ginger (5g), grated
1 teaspoon finely grated orange peel
2 tablespoons malt vinegar
1 cut squid down centre to open out; score inside diagonal pattern then cut into thick strips. Quarter octopus lengthways.
2 Combine squid and octopus in a large bowl with chili and garlic, Cover refrigerate 3 hours or overnight
3 Make orange vinaigrette.
4 Cook, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain. Combine in large bowl with tomato, gherkins, orange and rocket.
5 Cook seafood, in batches, on the lightly oiled grill plate. Add oranges and orange vinaigrette to bowl with asparagus salad: toss gently to combine.
ORANGE VINAIGRETTE Place ingredients in screw-top jar: shake well.
1086kJ (259 cal); 31.1g protein
Locally made and formulated