Delicious pieces of grilled haloumi add flavour to this low-kilojoule squid salad.
Notes
To score squid, cut tubes in half lengthways. Using a knife, cut the inside surface of each piece in a criss-cross pattern.
Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.
Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.
Chargrill squid, in batches, for 30 seconds each side or until cooked through.
Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture. Serve with bread.
With thanks to taste.com.au
Ingredients
Directions
Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.
Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.
Chargrill squid, in batches, for 30 seconds each side or until cooked through.
Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture. Serve with bread.
With thanks to taste.com.au
