Salt and pepper squid salad

Add some Vietnamese mint leaves to the salad, if available.

For the salad

2 large	Gherkins
1	Long red chilli, seeded and thinly sliced
2 cups	Baby salad leaves
½ cup	Coriander leaves
½ cup	Peanuts, honey roasted

For the squid

2 tsp	Black peppercorns
1 tsp	Flaky sea salt
400 g	Squid tubes, thawed (Main)
2 Tbsp	Canola oil
1 Tbsp	Cornflour

Directions

1. Using a potato peeler make long slivers of gherkin. Toss in a bowl with the chilli, salad leaves, coriander leaves and peanuts. Chill while preparing the squid.
2. Dry-roast the peppercorns in a small heavy frying pan for a few seconds, until aromatic. Tip into a mortar and crush coarsely with a pestle. Stir in the salt.
3. Cut along one side of each squid tube and open it out flat. Remove any cartilage. With the tip of a small, sharp knife, score the inner side in a diamond pattern and then cut into 5cm squares. Pat the squid dry and dust with cornflour.
4. Heat the oil in a wok over a high heat until hot. Dust the squid with cornflour. Stir-fry half the squid for 1-2 minutes, until tender. Tip into a paper towel lined bowl, then cook the remaining squid.
5. Combine the squid and sprinkle with 2-3 teaspoons of the salt and pepper mixture or to taste.
6. Divide the salad evenly between four serving plates and add the squid. Serve lemon wedges on the side.

More recipes with frozen seafood

• Mussel and fennel chowder
• Tropical prawns