Updated: Apr 26, 2020
Squid, king prawns, cherry tomatoes and chilli - find me a more tasty combination of ingredients. I must admit I was a little intimidated to cook the squid but the basic rule of thumb was - blisteringly hot pan and a very short cooking time.
This is a beautiful summer salad that is something new to try at a BBQ, the seafood & would work just as well in a griddle pan as it would on a bbq or vice versa.
The gem lettuce acts as a great scoop for picking up the squid and tomato mixture and saves on cutlery.
5 large squid (bodies and tentacles) - make sure you ask for it cleaned and gutted
300g raw large king prawns
2 cloves of garlic
1 large punnet of cherry tomatoes (different colours and sizes look great!)
2 whole gem lettuces
3 spring onions
2 whole fresh red chilli
Prepare the squid, reserving the tentacles and bodies. Cut the length of the squid into rings
Get a griddle pan on the heat, ensuring it is really hot
Toss the squid & prawns in a bowl with olive oil and crushed garlic
Cook the squid & prawns on the griddle for about 3 minutes ensuring you turn it over halfway
Once off the heat put the squid & prawns in a clean bowl and toss with olive oil/ lemon juice and finely chopped red chilli, season well with salt and pepper
Add your halved cherry tomatoes, chopped spring onion, adjust the seasoning and taste
Wash your lettuce and break off into hearts, lay around the outside of your serving platter
Fill the centre of your serving platter with the squid/ prawns and tomatoes.
Add segments of lemon so that people can dress themselves