Grilled Squid, Chorizo & Zuke Salad
Charred squid, crispy chorizo and grilled zucchini piled warm over a punchy herb and white bean dressing - barbecue food that thinks it's a salad.
Serves: 4
Prep time: 15 minutes
Cook time: 15 minutes
INGREDIENTS
2 tbsp white wine vinegar
1 clove garlic, cracked (or crushed if you LOVE garlic)
1 tsp mustard
a pinch of chilli flakes
2 tsp baby capers
1 cup fresh parsley leaves, roughly chopped
1/2 cup fresh oregano leaves, roughly chopped
2 medium squid tubes, cleaned, cut into 2cm wide strips and scored in a crisscross fashion
1/2 tsp old bay seasoning (paprika, garlic vibes)
1 tbsp olive oil
2 chorizo sausages, sliced diagonally
2 medium zucchinis, sliced lengthwise
1 x 400g can cannellini beans, drained and rinsed
extra virgin olive oil, for drizzling
salt, for seasoning
freshly ground black pepper
lemon wedges and grilled sourdough, to serve
METHOD
Preheat the bbq or grill to medium-high heat (about 200C). Make sure the grill grates are clean and lightly oiled to prevent sticking.
On a large serving platter, place the garlic (remove before serving for lighter garlickyness, leave the crushed stuff if you are a hard garlicker), mustard, capers, chilli and vinegar with a pinch of salt and stir well. Allow to macerate until ready to serve.
Toss the scored squid into a bowl with the olive oil and old bay, and season with salt. Grill the squid for about 2-3 minutes per side, or until it's opaque and has grill marks. Remove from the grill and set aside.
On the same grill, add the chorizo and zucchini slices. Grill both for about 2-3 minutes per side until slightly crispy and tender with grill marks. Remove both from the grill and set aside.
Top the salad dressing with the white beans, then add in the grilled items while still warm.
Sprinkle with all the fresh herbs and lots of good extra virgin olive oil. Serve with lemon wedges and grilled sourdough.
HINTS
Scoring the squid in a crisscross fashion isn't just for looks - it helps it cook quickly and evenly and curl into lovely bite-sized pieces.
Build the dressing straight onto the serving platter so the warm grilled bits soak it up as they land.
The chorizo fat that renders onto the grill is free flavour - grill the zucchini right where the chorizo was.
NUTRITION (per recipe total, serves 4 - guide only):
Energy: 6300 kJ (1505 cal)
Protein: 105 g
Fat: 90 g
Saturated fat: 28 g
Carbohydrate: 60 g
Sugars: 12 g
Fibre: 20 g
Sodium: 3200 mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.