If you’re looking for a quick and easy showstopper for your next BBQ, then this squid salad is for you.

Ingredients

• 6 large Australian Squid, cleaned
• ½ cup (125g) melted butter
• 2 tablespoons minced garlic

Salad

• 6 large tomatoes, sliced
• 1 cup basil leaves
• 220g bocconcini 
• salt and pepper
• olive oil and fresh crusty bread, to serve

How to

Mix the butter and garlic in a small bowl. Preheat the barbecue to a high heat and brush the squid with the garlic butter. Place the squid and tentacles on the BBQ and cook for 3 minutes each side, basting with the garlic butter 2-3 times as it cooks..

Place the tomato slices on a platter, tear over the bocconcini and scatter with half the basil leaves.

Remove the squid from the barbecue, slice into rings and place on top of the salad. Give it a good drizzle of olive oil, add the remaining basil leaves and hit it with some salt and pepper. Serve with fresh crusty bread and enjoy. Easy as.

Fire up the barbie because it’s time to make the easiest squid going round – all topped off with salsa verde and a squeeze of fresh lime.

Ingredients

• 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 

Salsa verde 

• 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 
• sea salt and freshly cracked black pepper

How to

For the salsa verde: toss all the ingredients into a small food processor, season and blitz. Or, you can grab a pre made salsa verde from the shops.

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.

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.

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. Easy As.