Equipment
* optional
Ingredients
Squid & Marinade
- 400 g squid tubes and tentacles, cleaned
- 15 ml olive oil
- 15 ml lemon juice, freshly squeezed
- 1 garlic, minced
Halloumi & Salad Base
- 500 g watermelon, rind removed, cut into 3cm cubes
- 250 g halloumi cheese, cut into 1cm thick slices
- 100 g rocket leaves, washed and dried
- 50 g red onion, very thinly sliced
Vibrant Herb Dressing
- 60 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 15 g fresh mint, leaves only
- 15 g fresh basil, leaves only
- 10 g honey
- 2 g kosher salt
- 1 g black pepper, freshly cracked
Nutrition (per serving)
Method
Slice open the squid tubes to lay them flat. Using a sharp knife, score the inner surface in a fine diamond criss-cross pattern, taking absolute care not to cut all the way through the flesh.
Transfer the scored squid and tentacles to a bowl. Add the olive oil, 15ml lemon juice, and minced garlic. Toss to coat evenly and let marinate at room temperature for 15 minutes.
Combine the extra virgin olive oil, 30ml lemon juice, fresh mint, fresh basil, honey, kosher salt, and black pepper in a food processor or blender. Blend until smooth, emulsified, and bright green.
Preheat a grill pan or outdoor barbecue to high heat, approximately 260 C (500 F). Lightly brush the halloumi slices with a little oil and grill for about 2 minutes per side until distinct char marks form and the cheese softens.
Ensure the grill is still smoking hot. Place the marinated squid pieces on the grill, scored side down. Grill for 1 to 2 minutes until they turn opaque and curl into tight cylinders, then flip for 30 seconds to briefly sear the other side. Remove immediately.
Arrange the rocket leaves, cubed watermelon, and thinly sliced red onion on a large serving platter. Distribute the warm grilled halloumi and curled squid evenly over the base. Drizzle generously with the vibrant herb dressing and serve immediately.
Chef's Notes
- Scoring the inside of the squid tubes is a crucial technique. It allows the intense heat to penetrate quickly and causes the squid to curl beautifully into decorative, sauce-catching shapes while remaining remarkably tender.
- Watermelon degrades and releases massive amounts of water rapidly once cut and exposed to salt. Execute your knife work in advance, but assemble this salad at the absolute final moment to maintain maximum crispness.
- Ensure your grill is smoking hot before cooking the squid. Lean seafood needs a very rapid, aggressive sear to develop Maillard browning without overcooking the delicate protein fibers.
- To tame the sharpness of raw red onion, you can soak the slices in ice water for 10 minutes before draining thoroughly and adding to the salad.
Storage
Refrigerator: 4 hours — Store ingredients separately. Watermelon weeps quickly once cut and dressed; squid becomes tough when chilled.
Reheating: Not recommended. Best consumed immediately after grilling the squid and cheese.
