Salt & Pepper Squid with a Papaya Salad
- 1 iceberg lettuce
- 1 papaya
- 1 small red onion
- 1 small red pepper
- 1 red chilli
- 10 mint leaves
- 1 bunch of coriander
- 1 inch piece of fresh ginger
- 2 tablespoons of sweet chilli sauce
- 2 tablespoons olive oil
- Zest and juice of one lime
Preheat oven to 220ºC (or 200ºC fan forced).
Place frozen Salt & Pepper Squid on a preheated baking rack and bake for 24 – 26 minutes (20 – 22 minutes fan forced) or until golden brown, turning over halfway through cooking.
Peel back the iceberg lettuce and set aside individual leaves.
Finely dice the papaya, red onion, red pepper, chilli, mint and coriander and add to a large bowl. Grate the ginger and add to the bowl along with the lime zest, lime juice, sweet chilli sauce and olive oil. Mix lightly until combined.
To serve, place lettuce leaves on a serving platter, spooning salsa in each leaf and topping with pieces of Salt & Pepper Squid.