Recipe courtesy of Great Australian Seafood
Serves 4 | 25 minutes
4 large Australian squid, cleaned
1kg baby potatoes, scrubbed
50g butter, cubed
olive oil for brushing
fresh lime to serve
1 teaspoon chilli flakes
2 tablespoons sea salt
2 cups parsley leaves
2 cups basil leaves
2 cups mint leaves + extra leaves to serve
2 tablespoons finely grated lemon zest
1 tablespoon baby capers
1 cup olive oil
¼ cup red wine vinegar
1. For the salsa verde: toss all the ingredients into a small food processor, season and blitz.
2. Drop the potatoes into a large pot of salted boiling water for 8-10 minutes. Drain and place into a serving bowl, top with a few cubes of butter, and once cool toss with a little of the salsa verde.
3. Preheat the barbecue to a high heat, give your squid a little brush of olive oil and sprinkle with sea salt. Grill the squid and tentacles for 3 minutes each side.
4. To finish slice the squid into rings, drizzle with salsa verde and sprinkle with chilli flakes and sea salt. Serve with fresh lime, mint and the baby potato salad.