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How to make Spicy calamari with pineapple, blueberry and mint salad

Yield = 4
Prep time: 0:15
Cook time: 0:02
Total time: 0:17

Ingredients

  • 2-3 teaspoons Sichuan seasoning
  • 2 squid tubes, cleaned, scored, cut into triangles
  • 60ml (1/4 cup) rice bran oil
  • 125g blueberries
  • 2 limes, rind finely grated, juiced
  • 1/2 fresh pineapple, peeled, thinly sliced
  • 1/2 cup fresh mint leaves

Method

  • Step 1 Place Sichuan seasoning in a sealable plastic bag. Add the squid and seal bag. Shake to coat.
  • Step 2 Preheat a barbecue or chargrill on high. Add 2 tbs oil. Cook squid, turning, for 30 seconds or until opaque and just cooked through. Transfer to a plate. Season with salt.
  • Step 3 Place blueberries, lime rind and juice and remaining oil in a bowl. Use a fork to press some of the blueberries against the side of the bowl to release juices. Season with salt.
  • Step 4 Arrange pineapple on a serving plate. Top with blueberry vinaigrette, squid and mint.