Salt and pepper squid Thai salad

Serves:  2 people | Prep time: 5 minutes | Cook time: 10 minutes | Cook method:  air fry

 

Ingredients

1 packet De Costi salt and pepper squid

1 continental cucumber, sliced lengthways and into slices

250g (1 punnet) cherry tomatoes, halved

1 red chilli, sliced finely

1 bunch coriander, roughly chopped

1 small red onion, sliced thinly

 

Dressing

¼ cup lime juice (approximately 2 limes)

1 clove garlic, minced

1 tbsp fish sauce

2 tsp brown sugar

 

Method

1. Place salt and pepper squid in air fryer tray – cook for 10 minutes at 200ºC until crunchy and golden.
2. In a large salad bowl, combine cucumber, cherry tomatoes, chilli, coriander and red onion.
3. Whisk together all dressing ingredients and pour over salad.
4. To serve, divide salad among two plates. Top with hot salt and pepper squid and serve immediately.