> Skip to content

Recipe  •  13 May 2016

 

BBQ salt and pepper squid

Salt and Pepper Squid with Garden Salad recipe from Low FODMAP Recipes.

Have you seen this dish on restaurant menus and wanted to try cooking it at home? It isn’t hard to do. Just grab a few fresh ingredients and follow Dr Sue Shepherd’s recipe below.

 

BBQ SALT & PEPPER SQUID

Serves 4

Ingredients 

  • 8 medium squid hoods, well cleaned and cut into quarters
  • 1 tablespoon garlic-infused olive oil
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • freshly ground black pepper

Garden Salad:

  • 150 g lettuce leaves
  • 1/2 continental cucumber, thinly sliced
  • 1 avocado, sliced
  • 2 sticks celery, thinly sliced
  • 1/2 green capsicum, seeded and sliced
  • 1 cup (50 g) snow pea (mangetout) sprouts

Dressing:

  • 3 tablespoons olive oil
  • 1 1/2 tablespoons fresh lemon juice
  • 1 tablespoon garlic-infused olive oil
  • 1/2 teaspoon brown sugar
  • salt

 

Method

Using a sharp knife, score the squid hoods with a 1 cm crisscross pattern. Take care not to cut all the way through – just about three-quarters of the way. This will ensure the squid will curl when cooked.

Combine the olive oils, salt and pepper in a large bowl. Add the squid pieces and toss to coat, then cover and refrigerate for 3–4 hours.

Shortly before you’re ready to eat, prepare the salad. Combine the lettuce, cucumber, avocado, celery, capsicum and sprouts in a large bowl.

To make the dressing, place all the ingredients in a small screw-top jar and shake well to combine.

Preheat a barbecue or chargrill pan to high (or place a non-stick frying pan over high heat). Add the squid pieces and cook for 3–4 minutes or until curled and lightly golden.

Drizzle the dressing over the salad and toss gently to coat. Divide among individual plates and arrange the squid on top. Serve immediately.

Feature Title

Low FODMAP Recipes
Written with the whole family in mind, these updated recipes include simple soups and salads, hearty casseroles and pasta dishes, wicked desserts and a tempting array of cakes and biscuits. This is great-tasting food that is good for you.
Read more

More features

See all recipes
Recipe
Super-soft courgettes with harissa and lemon

A courgette recipe that will convert even the most courgette-iffy eaters.

Recipe
Plant-based pho

Try your hand at this delicious recipe from Sahara Rose Ketabi.

Recipe
Sesame ginger miso bowl

Perfect for summer, enjoy this quick and delicious recipe from Sahara Rose Katabi.

Recipe
Baked orzo with mozzarella and oregano

A luxurious take on the pasta bake.

Recipe
Turmeric fried eggs with tamarind dressing

A simple but delicious egg recipe that’s perfect for breakfast, lunch or dinner.

Recipe
Jenny's famous mince pies from Ranger's Apprentice

Learn how to make the mince pies that Jenny brings to the Harvest Day picnic with her fellow apprentices.

Recipe
Zucchini Noodles with Thai Pesto

A great make-ahead lunch or picnic dish.

Recipe
Honey orange traycake

Almonds, vanilla, yoghurt & a kiss of rose water

Recipe
The Best-Ever Chocolate Brownies

These are the perfect gooey, chocolatey addition to any sleepover (or afternoon tea!)

Recipe
Poached wagyu beef short-rib with coriander and horseradish relish

A delectable summer recipe from The Agrarian Kitchen.

Recipe
Carrot Cake Overnight Oats

Overnight oats + cake + air fryer = easy and tasty!

Recipe
Roasted corn and elderflower iced tea

You can get Korean roasted corn tea from Asian supermarkets or online – it tastes a little like drinking popcorn.

Looking for more recipes?

See all recipes