Grilled squid and radicchio with Kalamata dressing

Prep 0 h : 10 m
Cook 0 h : 25 m


  • 1kg flower-cut baby squid

    2 tbsp olive oil

    1 tbsp finely grated lemon rind

    2 clove garlic, crushed

    200g radicchio, leaves separated

    85g Kalamata olives, pitted, roughly chopped

    ΒΌ cup fresh flat-leaf parsley sprigs

    2 tbsp trimmed micro red garnet

    For Kalamata dressing, puree together:

    2 tbsp pitted Kalamata olives

    2 tbsp olive oil

    2 tbsp lemon juice

    Salt and pepper to taste


  • Pat-dry squid with a paper towel.

    Combine oil, rind and garlic in a medium bowl, add squid; toss to coat.

    Season with freshly ground black pepper; stand for 10 mins.

    Preheat a grill plate over high heat until smoking.

    Season squid with salt; cook for 11/2 mins each side or until charred lightly and just cooked through.

    Transfer to a plate; cover to keep warm.

    Serve squid with radicchio and olives; drizzle with dressing and top with parsley and red garnet.