Easy As BBQ Aussie Squid with Salsa Verde

Ingredients

Scaled for your household (4 portions) · original serves 4

• Flat-leaf parsley2 cup
• Basil2 cup
• Mint leaves2 cup
• Lemon zest2 AU tbsp
• Capers1 AU tbsp
• Olive oil1 cup + to taste
  Original recipe breakdown · used in multiple steps

  • 1 cup olive oil
  • olive oil for brushing
• Red wine vinegar¼ cup
• Saltto taste + 2 tsp
  Original recipe breakdown · used in multiple steps

  • Salt to taste
  • 2 teaspoons sea salt
• Black pepperto taste
• Baby chat potatoes1 kg
  scrubbed
• Butter50 g
  cubed
• Squid4
  cleaned
• Dried chilli flakes1 tsp
• Lime (optional)to taste

Method

1. 1

   Blend parsley, basil, mint, lemon zest, capers, olive oil, red wine vinegar and seasoning into salsa verde.

2. 2

   Boil baby potatoes in salted water for 8–10 minutes until tender. Drain, add cubed butter and allow to cool slightly; toss with a little salsa verde.

3. 3

   Heat the barbecue to high. Brush cleaned squid and tentacles with olive oil and sprinkle with part of the measured salt. Grill for about 3 minutes per side until cooked. Slice into rings, dress with salsa verde, chilli flakes and remaining salt, and serve with potatoes, mint and lime.