TENTACLES
Ingredients (serves four)
• 500g squid tentacles, cleaned
• 3 tbsp olive oil
• 6-8garlic cloves, minced
• 2 tbsp Italian herbs (oregano, basil, thyme mix)
For the Salad:
• 2 cups baby spinach leaves
• ½ red onion, thinly sliced
• 1 ripe avocado, diced
• 1 cup fresh or grilled corn kernels
• ½ cup shredded carrot
• 3 tbsp Italian dressing (store-bought or homemade)
Method
Marinate the squid: Combine the olive oil, minced garlic and Italian herbs in a bowl. Toss the squid tentacles in the mixture, ensuring even coverage. Cover and refrigerate overnight for maximum flavour.
Grill or pan-fry: Heat a BBQ grill or a heavy pan to high. Cook the squid tentacles for 1-2minutes on each side until they are lightly charred and tender. Allow them to cool slightly before adding to the salad.
Prepare the salad: In a large bowl, mix together the baby spinach, red onion, avocado, corn, and shredded carrot. Drizzle with Italian dressing and toss well. Combine and serve: Gently fold the cooked squid tentacles into the salad. Serve with a generous dollop of kewpie mayo on the side for that extra creamy, umami kick.