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Chargrilled Squid and Haloumi Cheese salad with Mango, Lime and Chilli Dressing

Chargrilled Squid and Haloumi Cheese salad with Mango, Lime and Chilli Dressing

Preparation time:

15 mins

Cooking time:

10 mins

Serves:

4

Ingredients

  • 1 garlic clove, crushed
  • 2 tablespoons lemon juice
  • 1/4 cup olive oil
  • 600g squid tubes, scored, cut into 5cm pieces (see tip)
  • 250g haloumi cheese, drained, thickly sliced
  • 400g can lentils, drained, rinsed
  • 70g baby rocket leaves
  • Beerenberg Mango, Lime and Chilli Dressing
  • Crusty bread, to serve

Method:

Place garlic, lemon juice and olive oil in a ceramic dish. Season with salt and pepper. Whisk to combine. Reserve 2 tablespoons of garlic mixture. Add squid to remaining mixture. Toss to coat. Cover and set aside for 10 minutes.

Meanwhile, heat a barbecue plate or chargrill over medium heat. Brush haloumi lightly with 1 tablespoon of reserved garlic mixture. Chargrill for 1 minute each side or until golden. Remove to a plate.

Chargrill squid, in batches, for 30 seconds each side or until cooked through.

Combine lentils, rocket and haloumi in a bowl. Top with squid. Pour over remaining reserved garlic mixture, drizzle with a few tablespoons of Chilli,lime and mango dressing. Serve with bread.

**  To score squid, cut tubes in half lengthways. Using a knife, cut the inside surface of each piece in a criss-cross pattern.?