Healthy living

Warm squid salad

Preparation time: 20 minutes

Cooking time: 5 minutes

Serves: 6


  • 1kg squid hoods, cleaned and gutted
  • Olive or canola oil spray
  • 420g can cannellini or butter beans, drained
  • 1 red chilli, seeded and thinly sliced
  • 3 tablespoons lemon or lime juice
  • 1 tablespoon olive oil
  • Freshly ground or cracked black pepper, to taste
  • 1 iceberg lettuce, torn into pieces (or a mixture of salad greens)
  • 1 small punnet cherry tomatoes, halved (or 3 ripe tomatoes, cut into chunks)
  • 4 radishes, washed and sliced


1. Cut the squid hoods horizontally to make flat pieces and score with a sharp knife in criss-cross fashion.

2. Heat a griddle plate, barbecue plate or frypan and spray lightly with oil.

3. Cook squid until charred brown on both sides. Remove to a large bowl.

4. Heat beans in a pot and add chilli, lemon juice, oil and pepper.

5. Remove from heat and combine with the squid.

6. Arrange salad ingredients on a serving dish and top with the squid and bean mixture. Serve immediately.


  • 18 serves of vegetables in this recipe.
  • Use 250g dried cannellini or butter beans and prepare according to packet directions.

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