White’s Grilled Squid with Rocket Salad
1kg Squid Hoods
1 1/2tsp Ground Cumin
2 Tbsp Chopped Dill
2 Tbsp Lemon Juice
2 Tbsp B.B.Q Sauce
1/4 Cup Sweet Chilli Sauce
1/4 Cup Peanut Oil
1 Tbsp Lemon Rind
2 Cloves Garlic
1 Lebanese Cucumber thinly sliced
1 Red Capsicum thinly sliced
140 Grams Rocket Leaves
Cut squid in half lengthways, score inside surface and cut into strips.
Combine cumin, dill, oil, lemon juice, bbq and sweet chilli sauce in
a bowl. Combine squid, rind and garlic in a bowl with half cumin
mixture. Refrigerate overnight. Drain squid and cook in a pan on
medium to high heat for approximately 3 – 4 minutes. Halve
cucumber then cut into thin strips.
Combine cucumber, red capsicum and rocket leaves in a bowl,
toss with reserved cumin mixture. Serve squid with salad.