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Grilled squid, king prawn cherry tomato and chilli salad

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

  • 1 lemon

  • Olive oil


  • 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

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