Barbecued squid salad with snake beans and grapefruit

Serves 4By Bill Granger

While fish can fall apart and be tricky to cook on a grill, prawns, langoustines, squid and other seafood are made for it. The punchy dressing and citrus give this squid salad a real kick.

2 green chillies, finely chopped1 tsp sea salt4 coriander root, rinsed well and roughly chopped1 garlic clove3 tbsp fish sauce3 tbsp caster sugar3 tbsp lime juiceLarge handful picked, fresh mint leavesLarge handful fresh coriander leaves300g/10oz snake beans or green beans, cut into 5cm lengths2 pink grapefruit, peeled, cut into segments, pith and membrane removed800g/1¾lb squid tubes, cleaned, cut into approx 6cm x 3cm pieces and scored on the inside3 tbsp extra-virgin olive oilRead the full recipe here.

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