RECIPES

Summer Salad of Local Squid, Guacamole, Citrus and Chilli

Method

  1. To make the Guacamole, mash together all ingredients but leaving it quite coarse. It should taste creamy, spicy and a little sour from the lime juice

  2. Quickly grill the Squid in a very hot non-stick saute pan with a tiny amount of Olive oil, tip onto a plate and season with a little lemon juice & salt

  3. Combine the dressing ingredients and set aside

  4. Make the salad: combine the lettuce, tomatoes, red onions, citrus segment, 2 tbls of the dressing and a little salt – carefully dress

  5. Build the salad on 4 salad plates – place a spoonful of Guacamole off-centre and pile the remaining elements around and finish with more dressing and fresh coriander sprigs

Ingredients serves 4

  • 480g small local squid, cleaned and prepared
  • 10mls olive oil
  • Sea salt
  • 1 lemon – for juicing

Guacamole

  • 2 green chilli – finely chopped
  • 2 spring onions – thinly sliced
  • Handful of fresh coriander, roughly chopped
  • 3 ripe avocados
  • 1 ripe medium tomato, cut into 3mm dice
  • Juice of 1 lime
  • Salt

Salad

  • 2 gem lettuce, sashed and sliced
  • 12 cherry tomatoes halved
  • 2 Oranges – segmented
  • 2 ruby graperfruit – segmented
  • 2 red chilli – thinly sliced
  • 12 sprigs fresh coriander

Dressing

  • 150mls extra virgin olive oil
  • 40mls Cabernet Sauvignon vinegar
  • Salt
  • Milled black pepper