Grilled calamari salad with Asian dressing

It’s been a warm day.  I had leftover risotto for lunch which made me feel rather sluggish.   After checking that the Hubby had a reasonably good lunch, I decided to make us a grilled calamari salad with the same Asian dressing I used for the mint chicken salad I made recently.   The calamari only needed three to four minutes on the griddle pan.   Served on a bed of rocket and a drizzle of the asian dressing – this was one satisfying dish.

Ingredients: (serves 2)

  • Fry lite spray
  • 150g – 200g calamari per person
  • 80g rocket
  • Dressing: juice of 1 lime, 1 tbsp fish sauce, 1 tsp brown sugar, 1/2 red chilli – chopped, 1 clove of garlic – grated, a handful of mint leaves – chopped


  1. Prep the calamari.  Clean, gut the calamari and separate the tentacles.   Leave the calamari in tube shape but cut incisions width-ways (like slashing a pair of jeans!)
  2. Spray calamari with Fry Lite spray
  3. Heat a griddle pan and grill the calamari(in batches) for two minutes on either side (slightly longer if the calamari is big).  The tentacles require three to four minutes on either side.  I tested the calamari for done-ness by taking one off the griddle pan.  I cut off a slice for taste and it was perfect
  4. Scatter the rocket leaves on a big serving dish.  Remove the calamari from the griddle pan and place on top of the rocket
  5. To make the dressing, mix all the ingredients in a little bowl, pour half over the rocket and calamari.  Leave the remaining dressing for dipping!



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