3 red chillies, halved, deseeded and finely diced
1 ½ tbsp garlic-infused olive oil, plus extra to serve
2 whole squid tubes (about 400g), cleaned (you can ask your ask your fishmonger to do this if you like)
2 large ripe avocados, stoned, peeled and sliced
100 g rocket
3 limes, halved
2 ½ tbsp crispy fried onion
- Mix two-thirds of the chillies and the garlic-infused oil in a large bowl and add the squid. Cover with cling wrap and leave them to marinate for at least 1 hr or overnight in the fridge.
- Just before serving, heat the barbecue or a chargrill pan. Combine the avocado slices with the rocket. Divide between 6 small plates or bowls.
- When the barbecue is hot or your chargrill pan almost smoking, add the limes, cut-side down. Tip on the squid, pressing lightly with the back of a fish slice to create charred lines. When the squid feels slightly firm, about 1 min 30 secs into cooking, turn over and press down with the fish slice again, cooking for another 1 min 30 secs or until the squid feels firm. Remove and place on a board.
- Slice the squid into 1-2cm tubes and top each salad with a few tubes and some crispy onions. Serve half a charred lime on the side for squeezing over, with the remaining chilli scattered over and a drizzle of garlic oil.