BBQ Squid and Octopus Salad

Ingredients

BBQ Squid and Octopus

  • 500g squid hoods or tentacles, or a mixture of both
  • 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

Orange Vinaigrette

  • 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

Instructions

Cut squid down center to open out; score inside diagonal pattern then cut into thick strips. Quarter octopus length ways.

Combine squid and octopus in large bowl with chili and garlic, Cover refrigerate 3 hours or overnight

Make orange vinaigrette.

Cook, steam or microwave asparagus until just tender; drain. Rinse under cold water; drain. Combine in large bowl with tomato, gherkins, orange and rocket.

Cook seafood, in batches, on lightly oiled grill plate. Add oranges and orange vinaigrette to bowl with asparagus salad: toss gently to combine.

Place orange vinaigrette ingredients in screw-top jar; shake well.

Serves 4. 1086kJ (259 cal), 31.1g protein