Squid Salad with Sweet Chilli Dressing

Squid Salad with Sweet Chilli Dressing

Ingredients:

4 x Squid Tubes defrosted

½ cup Gluten free bread crumbs

1 x Red onion finely sliced

½ Cucumber sliced on a diagional

1 x Carrot cut into matchsticks

250g Cherry tomatoes halved

Handful lettuce leaves

2 Tbsp Sweet chilli sauce

½ lemon, juiced

½ orange, juiced

1 Tbsp Apple cider vinegar

1 tsp honey (if you need it sweeter)

Method:

Prepare lettuce leaves on 4 plates. Add red onion, cherry tomatoes, cucumber and carrot.

Put the last 5 ingredients in a jar, screw the lid on and shake well until combined. Set aside until needed.

Place the breadcrumbs in a small bowl.

Slice the squid across ways to cut into small circular slices, and then place into the bowl of breadcrumbs. Coat well.

Heat some oil in a fry pan, until hot. Carefully cook squid, avoiding stirring too much as it will cause the crumb to fall off. Around 3 minutes cooking time. Add the dressing to the fry pan towards the end of the cooking. Stir gently.

Divide the squid and the dressing between the four plates.