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Method
1.
Score the squid on a chopping board. Place in a bowl with
the roasted chilli paste and oil. Mix well. Place on a griddle
or barbecue and grill for a few minutes each side until the
squid is golden brown.
2.
In the meantime, pound the ginger and garlic together in a
pestle and mortar. Add the honey and lime and mix well. Whisk
in the sunflower and sesame oil.
3.
Chop the cucumber, pepper, spring onions and chilli peppers
and place in a bowl with mixed salad leaves, mint and coriander.
4.
Finely slice the grilled squid and add to the salad bowl.
Pour over the dressing and sprinkle with sesame seeds.
Recipe by Merrilees Parker
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