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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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Thai-inspired squid and noodle salad with fragrant herbs and spices, cooked on the barbecue and served with a zingy lime dressing. Calamari perfection that tastes like summer!
1 On a chopping board, place squid and slice along one side to butterfly. Place squid flesh-side up and using a sharp knife, score flesh to create a honeycomb pattern (do not cut right through). Cut into 8cm x 4cm pieces and place into a bowl.
2 In a blender, place remaining ingredients, except lime wedges, and blitz until finely chopped. Add to bowl with squid and stir. Cover and place in
fridge to marinate for 20 minutes.
3 Meanwhile, make the vege noodle salad. Cook noodles following packet instructions. Refresh in cold water and drain. In a large bowl, combine noodles and remaining ingredients and toss.
4 Preheat a barbecue hotplate to medium-high. Drain squid from marinade and barbecue, turning often, for 2–3 minutes, or until curled and tender. Transfer to a plate. divide vege noodle salad among serving plates. top with squid and serve with lime wedges.
Make it low FODMAP: Swap garlic for garlic-infused oil. Use green leaves of spring onion.
Make it vegan: Use slices of firm tofu instead of the calamari hoods.
Calories 530 cal
Kilojoules 2220 kJ
Total fat 15 g
Saturated fat 3 g
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