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Squid is a great source of protein, rich in B vitamins. Here it’s tossed with an Asian salad for a light meal.


  • 600g squid hoods, cleaned, cut open 
  • 1 lemongrass stem, pale part only, finely chopped
  • 1 long red chilli, seeded, finely chopped
  • 1 tbsp coriander root, finely chopped
  • 1 tbsp lime juice
  • 2 tsp macadamia oil
  • 2 Lebanese cucumbers
  • 1 large mango, diced
  • 150g sugar snap peas, sliced
  • ⅓ cup mint leaves
  • ⅓ cup coriander leaves
  • ⅓ cup basil leaves
  • 1 eschalot, finely chopped
  • 2 tbsp unsalted roasted peanuts, chopped

Chilli dressing

  • 1½ tbsp lime juice
  • 2 tsp fish sauce
  • 2 tsp coconut sugar
  • 1 long red chilli, seeded and finely chopped
  • 1 tsp ginger, finely grated


  1. Score the insides of the squid and cut into 3cm pieces. Mix lemongrass, chilli, coriander root, lime juice and oil in a dish, add the squid and stir to coat. Marinate for 30 minutes.
  2. For the chilli dressing, combine all ingredients in a bowl, stirring to dissolve the sugar.
  3. Cut the cucumbers into long ribbons and place in a large bowl. Add the mango, peas, herbs and eschalot. Drizzle with half the dressing.
  4. Heat a large chargrill pan on high. Drain the squid and grill for 1-2 minutes, each side, until lightly charred. Serve on salad with remaining dressing and peanuts.

Serves: 4

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Recipe from the Anti-Inflammatory Cookbook by Chrissy Freer, published by Murdoch Books. Photography by Julie Renouf.