Fresh, healthy, flavoursome and easy to make.

Serves 4


  • 4 medium calamari tubes
  • 1 tablespoon peanut or sesame oil
  • 2 cloves garlic, roughly chopped
  • 1 long red chilli, roughly chopped (optional)
  • 1 bunch fresh coriander roots & stems, washed & roughly chopped
  • 1/4 cup lime juice
  • 2 tablespoons fish sauce
  • 1/3 cup brown sugar
  • 1 cup fresh mint or vietnamese mint, roughly torn
  • 1 bunch fresh coriander leaves, roughly torn
  • 1 cup fresh brean sprouts
  • 2 french shallots, finely sliced
  • 3 cups mixed asian salad leaves, washed & drained
  • 1 lime, cut in wedges


  1. Cut calamari tube open down one side. Lay flat, with inside facing up. Score lighly at angle diagonally, making criss-cross pattern. Cut into 4cm square pieces. Drizzle with peanut oil.
  2. Combine in food processor, garlic, chilli, coriander roots & stem, lime juice, fish sauce & brown sugar. Blend until combined & put aside.
  3. Preheat BBQ grill on high. Grill calamari in two batches for 2-3 minutes, turning once, until browned. Place in a bowl, add half dressing & toss until combined.
  4. Combine mint leaves, salad greens, coriander leaves, bean sprouts in a bowl.
  5. Plate with salad and calamari on top with remaining dressing drizzled over it. Garnish with lime wedges.


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