Grilled squid, watercress and orange salad

Watercress has a very distinctive peppery taste that goes well with squid - and be sure to cook the squid over a high heat until just cooked in order to keep it tender.

Serves: 4

Time to make: 30 mins

Ingredients

More weights & measures

500g cleaned small squid tubes
2 cups watercress, trimmed
3 cups rocketarugulaX
1 Lebanese cucumber, peeled in ribbons
1 orange, peeled, segmented
400g can cannellini beans, rinsed, drained
1 avocado, coarsely chopped or scooped out
Dressing
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1 teaspoon wholegrain mustard
2 teaspoons olive oil
3 cups cooked couscous, to serve

Instructions

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1 Cut squid tubes open. Score inside using a criss-cross pattern, being careful not to cut right through. Cut each opened tube into 4–5cm pieces.

2 In a large salad bowl combine watercress, rocket, cucumber, orange, cannellini beans and avocado.

3 Spray a grill plate or frying pan with oil and place over high heat. Cook squid, in batches, for 2 minutes or until browned and just cooked through.

4 Meanwhile, place all dressing ingredients in a jar and shake well to combine.

5 Add cooked squid and dressing to salad bowl. Toss gently to combine. Serve with couscous.

Variations

Make it gluten free: Check mustard is gluten free and use gluten-free couscous.

Nutrition Info (per serve)

Calories 479 cal

Kilojoules 2010 kJ

Protein 36 g

Total fat 19 g

Saturated fat 3 g

Carbohydrates 35 g

Sugar 4 g

Dietary fibre 11 g

Sodium 630 mg

Calcium 170 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.