This has to be one of the most delicious salads I’ve ever tasted. It packs a powerful flavour punch that you’ll find yourself craving. You have been warned!
Ingredients
- For the salad:
- 2 Raw chorizo sausages, casings removed and cut into cubes
- 3 Firm ripe hass avocadoes
- 1 Small red onion, peeled and finely chopped
- 150 g Cherry plum tomatoes, halved
- Few sprigs fresh coriander, finely sliced
- Juice of 2 limes
- 2 Little gem lettuces, outer leaves discarded and separated into leaves
- For the crispy squid:
- Sunflower oil, for deep-frying plus a little extra
- 450 g Cleaned medium-sized squid
- 2 tblsp Cornflour
- 3 tblsp Semolina
- 1 tsp Ground paprika
- 1 Medium-hot red chilli, thinly sliced on the diagonal
- 2 Spring onions, trimmed and thinly sliced on the diagonal
- Sea salt and freshly ground black pepper
Method
- To prepare the salad, heat a non-stick frying pan and sauté the chorizo until crisp and golden brown. Keep warm until needed.
- Meanwhile, cut the avocadoes in half and remove the stone, then peel off the skin and chop up the flesh.
- Place in a bowl with the red onion, cherry plum tomatoes, coriander and lime juice.
- Season with salt and pepper and gently fold everything together.
- Scatter the little Gem lettuce leaves over serving plates and then sprinkle over the avocado and tomato mixture. Set aside until needed.
- To make the crispy squid, heat the oil in a deep-fat fryer or a half filled large saucepan to 190C.
- Cut the body pouch of each squid open along one side and score the inner side with the tip of a small, sharp knife into a fine diamond pattern.
- Then cut each pouch lengthways in half, then across into 5cm pieces.
- Separate the tentacles into pairs.
- Put the cornflour, semolina, paprika and a teaspoon of salt into a plastic freezer bag. Add the prepared squid and then toss to coat.
- Tip out on to a tray, knocking off any excess and leave for 1-2 minutes so that the cornflour mixture becomes slightly damp. This will give a crispier finish.
- When the oil is hot enough, which is when it sizzles up fiercely when you drop in a small cube of bread, fry the squid in batches for 1-2 minutes to get the most golden crunchiness.
- Meanwhile, heat a little more oil in a wok or frying pan. Quickly sauté the chilli and spring onions for a couple of minutes until sizzling.
- Season with salt and pepper.
- Drain the squid on kitchen paper and then sprinkle over the salad bases spoon over the chorizo and a little of the oil.
- Finally sprinkle over the chilli mixture to serve.
