Grilled Squid Tentacle Salad

Ingredients:
700gm squid tentacles, cut into 2-3 legs
Oil for cooking
3 tablespoons soy sauce
Juice of 1 large lemon
6 to 8 cups rocket, chopped cucumber, black olives, shaved parmesan cheese, 1/3 cup olive oil

Method:
Heat oil in wok, cook the squid very quickly in batches, it should take no more than 1-2 mins per side to become lightly browned. Add soy sauce and lemon juice for 1 min. Dress the greens with the olive oil, add parmesan, olives, cucumber, and then scatter squid on top of the salad. Sprinkle with the oil, season and serve.
4 servings.

Recipe: Gourmet Seafood Chef

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