Salt and pepper squid Thai salad
Serves: 2 people | Prep time: 5 minutes | Cook time: 10 minutes | Cook method: air fry
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
¼ cup lime juice (approximately 2 limes)
1 clove garlic, minced
1 tbsp fish sauce
2 tsp brown sugar
- Place salt and pepper squid in air fryer tray – cook for 10 minutes at 200ºC until crunchy and golden.
- In a large salad bowl, combine cucumber, cherry tomatoes, chilli, coriander and red onion.
- Whisk together all dressing ingredients and pour over salad.
- To serve, divide salad among two plates. Top with hot salt and pepper squid and serve immediately.