If you like a bit of heat, spice up this squid and chorizo salad further with hot chorizo or add a bit of extra wasabi, but cautiously. Some barbecued corn is delicious alongside this salad and must be eaten while in season.
SQUID AND CHORIZO SALAD RECIPE
Serves 4
2 chorizo sausages, sliced
300g squid rings, patted dry
1 tsp salt and pepper
½ tsp cumin
Oil, for cooking
100g rocket leaves
100g cherry tomatoes, quartered
1 red chilli, finely chopped
Dressing
1 lime, zested and juiced
2 Tbsp good quality olive oil
1 tsp wasabi
1 tsp caster sugar
- Heat 1 tablespoon of oil in a frying pan over medium heat. Add the chorizo, cooking until crispy. Remove and cool.
- For the dressing, combine the lime, oil, wasabi and sugar in a jar and shake well.
- Place the squid rings into a bowl. Add the salt, pepper and cumin, tossing to combine.
- Heat 1 cm of oil in a frying pan to medium heat. Cook a piece of squid to test the temperature. Continue to cook the remaining squid using a slotted spoon to remove after cooking.
- To assemble the salad, place the rocket, tomatoes and chilli in a large bowl. Add half the dressing, tossing to combine. Serve on a platter then top with the chorizo and squid. Drizzle over the remaining dressing.
