Squid Salad with Strawberries, Asparagus, Noodles & Chilli Lime Pesto
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Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Strawberries are not just for eton mess. This savoury squid salad with strawberries combines spring flavours of Spanish strawberries early English Asparagus, cool cucumbers and a zingy dressing.
Ingredients
Chilli Lime Pesto
  • 30g pistachio nuts (or you could use almond or cashew)
  • 15g coriander leaf
  • 15g basil leaf
  • 5g mint leaf
  • 2g fresh red chilli, minced (or more if you like)
  • 1 large clove garlic, minced
  • 1 large juicy lime, and extra for garnish
  • 8 tablespoons / 120mls olive oil
  • salt to taste, start with ½ teaspoon
Dish
  • 50g brown rice vermicelli noodles
  • 100g asparagus spears, ends snapped off and trimmed, and sliced in half
  • 2 small squid (around 200g), cleaned, and sliced into thick rounds
  • 100g strawberries, hulled and diced
  • 1 cucumber, peeled and cut with a julienne peeler or spiralizer.
  • Olive oil
  • Salt and pepper
Instructions
  1. First make the pesto. Place all the ingredients into the food processor apart from the oil and blitz until the herbs start to break down. keep the motor running and pour in the olive oil until everything just comes together. Taste and adjust salt or lime juice to balance the flavours. Add more chilli if you want more heat. Scoop out and set aside.
  2. Next prepare your rice noodles according to packet instructions. The ones I use require being covered in freshly boiled water for 5 minutes until soft. Drain and run under cold water to cool.
  3. Meanwhile heat a griddle pan over a gas flame and add some olive oil. Toss in the asparagus spears and cook until lightly charred, it will take a couple of minutes, remove and set aside. Next season your squid with salt and pepper and then add to the hot griddle pan. Cook for 2-3 minutes until the squid is no longer translucent and has taken on some colour. Remove and set aside.
  4. Now you're ready to plate up. Start with the brown rice and cucumber noodles, scatter over the strawberries then top with the squid and the asparagus. Dot over the pesto and serve with a wedge of lime.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/squid-salad-strawberries-asparagus-noodles-chilli-lime-pesto/