- Dairy free
- Egg free
- Gluten free
- Lactose free
- Nut free
- Peanut free
- Sesame free
- Soy free
- Wheat free
- Shellfish free
- No added sugar
- High in dietary fibre
- High in protein
- 1 serve veg or fruit
Craving some delicious barbecued seafood? Whip up this easy squid salad. Fresh and flavourful, it makes for the perfect family dinner idea.
- Serves4
- Cook time6 minutes
- Prep time20 minutes, ( + 1 hour marinating time)
Ingredients
- 1kg cleaned squid tubes
- 2 tbs olive oil
- 2 tsp ground turmeric
- 2 garlic cloves, crushed
- 2 red chillies, finely chopped
- 120g pkt Coles Australian Baby Spinach
- 1 red onion, thinly sliced
- 1/4 cup mint leaves
- 1/4 cup chopped flat-leaf parsley
- 1 tbsp olive oil, extra
- 2 tbs lemon juice
- 2 tbs sweet chilli sauce
- 1 garlic clove, extra, crushed
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cut each squid tube in half lengthways. Use a sharp knife to score one side of squid in a diamond pattern. Cut each piece in half lengthways.Step 2
Combine the squid, oil, turmeric, garlic, and chilli in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.Step 3
Heat a barbecue flat plate or chargrill on high. Cook the squid for 3 mins each side or until browned and cooked through. Cut the squid into smaller pieces.Step 4
Combine the squid, spinach, onion, mint and parsley in a large bowl. Combine the extra oil, lemon juice, sweet chilli sauce and extra garlic in a bowl. Add to the squid salad and toss to coat. Season to serve.
Recipe tip
COOK. STORE. SAVE.
Clever storage: To keep uncooked squid, place in an airtight container and store in the fridge for up to 3 days. You can also freeze it for up to 3 months. Thaw in the fridge overnight before grilling squid on BBQ.
Use it up: You’ll have leftover mint from this recipe. Add it to a refreshing mint limeade drink to serve at your barbie.
Your must-try BBQ squid salad recipe
Guess what? Salt and pepper calamari is not the only way to eat squid. You can actually make a quick, fresh squid salad with just a few ingredients (think garlic, chilli, lemon juice, and, of course, squid!) and a BBQ hotplate. Follow these tips for the perfect BBQ salad.
How to prepare squid tubes
If you’ve never seen squid tubes before, they're white-fleshed tubes. They come from Coles already cleaned so there’s really minimal effort needed by you. Simply use a small sharp knife to cut the tube lengthways to open it to lie flat. Now use your knife to score a diamond pattern on the inside of the tube. This will help the squid pieces curl as they cook. Make sure you don’t cut the whole way through unless you want much smaller pieces of squid in your salad.
The perfect marinade for squid on a BBQ
Fresh squid is just begging for a tangy marinade before it hits the grill, and every ingredient has a role to play here – garlic adds the body of the flavour, chilli adds the heat, and turmeric adds that beautiful golden colour that elevates this BBQ squid recipe into something really special. Combine all the ingredients well so every piece of squid is well coated in the mix and then set aside for an hour to infuse.
How to cook squid tubes
Here’s where your BBQ’s flat plate comes into its own. Cooking on the flat plate will keep all those marinade flavours in the mix while the squid is cooking. (If you don’t have a flat plate, a chargrill is fine – just watch for flare ups as the marinade drips into the BBQ). Grilled squid is quick to cook so be careful not to overdo it at this stage. For how long to BBQ squid tubes, just 3 minutes each side is plenty.
Assembling the BBQ squid salad
Once the squid on the BBQ is cooked, transfer it to a plate. For this grilled squid recipe we cut our pieces into smaller segments. This is totally up to you and how many people you’re serving – you can leave the pieces bigger if you like. Assembly is easy – grab a big bowl, add all the elements and extra dressing and serve immediately. Squid is best served warm.
Love this recipe?
You can serve this salad as part of a summer BBQ. Serve up salt and pepper prawns and this quinoa and salmon salad and you’ll have a fresh-tasting seafood banquet. For more ideas and inspiration, check out our collection of seafood recipes.
Turmeric and chilli squid salad
- Serves4
- Cook time6 minutes
- Prep time20 minutes, ( + 1 hour marinating time)
Ingredients
- 1kg cleaned squid tubes
- 2 tbs olive oil
- 2 tsp ground turmeric
- 2 garlic cloves, crushed
- 2 red chillies, finely chopped
- 120g pkt Coles Australian Baby Spinach
- 1 red onion, thinly sliced
- 1/4 cup mint leaves
- 1/4 cup chopped flat-leaf parsley
- 1 tbsp olive oil, extra
- 2 tbs lemon juice
- 2 tbs sweet chilli sauce
- 1 garlic clove, extra, crushed
Description
Craving some delicious barbecued seafood? Whip up this easy squid salad. Fresh and flavourful, it makes for the perfect family dinner idea.
Method
Step 1
Cut each squid tube in half lengthways. Use a sharp knife to score one side of squid in a diamond pattern. Cut each piece in half lengthways.Step 2
Combine the squid, oil, turmeric, garlic, and chilli in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.Step 3
Heat a barbecue flat plate or chargrill on high. Cook the squid for 3 mins each side or until browned and cooked through. Cut the squid into smaller pieces.Step 4
Combine the squid, spinach, onion, mint and parsley in a large bowl. Combine the extra oil, lemon juice, sweet chilli sauce and extra garlic in a bowl. Add to the squid salad and toss to coat. Season to serve.