BBQ Squid & Fennel Salad

Method

1. 1. Trim and finely slice the fennel, using a mandoline if you have one then place into a bowl of iced water for 20 minutes.
2. 2. Preheat your barbecue to a high heat.
3. 3. In a pestle and mortar, bash the fennel seeds into a light powder with the lemon zest and a good pinch of salt & pepper. Sprinkle over the squid and drizzle with a little olive oil then mix well.
4. 4. Drain the fennel then pat dry and transfer to a serving bowl or platter with the orange segments, cucumber slices and most of the chopped coriander.
5. 5. Place the squid on the hottest part of the BBQ, and grill, turning every 30 seconds or so or every time it starts to char, curl up and turn from opaque to white - about 2 - 3 minutes.
6. 6. Add the olive oil to a bowl with the lemon juice and whisk to combine. Stir in garlic, chilli and a pinch of salt and pepper.
7. 7. Drizzle this over the grilled squid before serving on top of the fennel and orange salad and sprinkling over any remaining coriander and the micro cress.

• Summer
• summer salad
• squid salad

Ingredients

• US
• METRIC