If you’re looking to get dinner on the table quickly, this Mediterranean Crunch Chopped Salad with Grilled Chilli Squid is the perfect pick.
4 small squid tubes, trimmed, washed
1 lemon, finely grated zest only
1 tsp ground cumin
1 tsp chilli flakes
2 garlic cloves, crushed
1⁄4 cup olive oil
1 medium eggplant
2-3 small zucchini
3-4 spring onions
1⁄2 cup olive oil, extra
281g Taylor Farms Mediterranean Crunch Chopped Salad Bag
Fresh basil leaves, to serve
Allow the squid to defrost if frozen. Rinse well and pat dry with clean kitchen paper. Cut the squid tubes open lengthwise. Score the inner flesh with a knife, cutting long lines across in two directions to create diagonals.
Mix together zest, cumin, chilli, garlic and olive oil in a flat ceramic dish. Season well. Lay the squid in the dish and rub lemon and garlic mixture into both sides. Leave for 10 minutes.
Meanwhile, cut the eggplant into 1cm rounds. Slice each zucchini lengthways, trim ends off the spring onions and slice the middle lengthways, cut lemons lengthways into four. Drizzle all with the extra oil, season well.
Heat a barbecue plate or grill pan until hot. Cook the eggplant, zucchini and spring onion slices until golden brown and tender. Turn over, cook the other side for 2 minutes. Transfer to a serving platter and drizzle with half of the Taylor Farms Basil and Balsamic dressing from the Taylors Mediterranean Crunch Chopped Salad bag.
Keep the plate or pan hot and cook the squid, scored side up, for 3 minutes, turning to grill on all sides. Allow the tubes to curl up as they cook. Leave the squid to rest for 1-2 minutes, then slice into smaller pieces. Grill the lemon slices until starting to char.
Mix the pita croutons and feta into the Mediterranean Crunch Chopped Salad leaves. Place the salad on top of the grilled vegetables, arrange the squid on the salad. Top with the grilled lemon and drizzle with the remaining dressing. Garnish with basil.