Fire up the barbie because it’s time to make the easiest squid going round – all topped off with salsa verde and a squeeze of fresh lime
Salsa Verde
Ingredients
2 cups parsley leaves
2 cups basil leaves
2 cups mint leaves + extra leaves to serve
2 tablespoons finely grated lemon zest
1 tablespoon baby capers
1 cup olive oil
¼ cup red wine vinegar
Sea salt and freshly cracked black pepper
Method
For the salsa verde: toss all the ingredients into a small food processor, season and blitz. Or, you can grab a pre made salsa verde from the shops
Squid and Potatoes
Ingredients
1kg baby potatoes, scrubbed
50g butter, cubed
4 large Australian Squid, cleaned
olive oil for brushing
2 teaspoons sea salt
1 teaspoon chilli flakes
Fresh lime to serve
Method
Drop the potatoes into a large pot of salted boiling water for 8-10 minutes. Drain and place into a serving bowl, top with a few cubes of butter, and once cool toss with a little of the salsa verde
Preheat the barbecue to a high heat, give your squid a little brush of olive oil and sprinkle with some of the sea salt. Grill the squid and tentacles for 3 minutes each side.
To finish, slice the squid into rings, drizzle with salsa verde and sprinkle with chilli flakes and remaining sea salt. Serve with fresh lime, mint and the baby potato salad. Easy As.