Grilled squid with roast potatoes and summer salad recipe

By Liliana Engelhardt

Overview

Enjoy delicious grilled squid seasoned with lemon and olive oil, alongside crispy roast potatoes and a fresh balsamic summer salad for an easy and tasty meal.

We sampled this dish and more on our Kangaroo Island and Victor Harbor Trailer Trip which you can read here.

Ingredients

GRILLED SQUID AND ROAST POTATOES

2 squid, cleaned, cut into pieces
8 medium-sized potatoes
Extra virgin olive oil
Salt, cracked black pepper
To serve: lemon wedges

SUMMER SALAD

100g mixed lettuce or rocket
2 avocados, bite size pieces
2 tomatoes, bite-sized pieces
1 punnet strawberries, halved
1/2 red onion, finely sliced
Extra virgin olive oil
Balsamic vinegar

Method

ROAST POTATOES

Preheat the oven to 200°C/180°C fan.
Peel the potatoes, cut into quarters lengthwise.
Spread on an oven tray, drizzle generously with olive oil, season with salt.
Roast for around 1 hour, turning or tossing halfway through until golden and cooked through.
Season again before serving

SUMMER SALAD

Toss the salad ingredients in a bowl.
Dress with olive oil and balsamic vinegar.

GRILLED QUID

Coat the squid pieces lightly with olive oil.
Grill on the barbecue over the flame (not the hotplate), drizzle with more olive oil midway.
Place on a serving dish, squeeze lemon juice all over, season with salt and pepper.

You can find more recipes in the Dec-Jan (40.6) issue of Club Marine Magazine.

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