Squid, Roast Butternut Squash, Peanut, Lime, Coriander and Chilli Salad

Name: Squid, Roast Butternut Squash, Peanut, Lime, Coriander and Chilli Salad
Ingredients: 2 tablespoon soy sauce; salt and freshly ground black pepper; 3 tablespoons groundnut (peanut) oil (or any other cooking oil); 1 large butternut squash, around 700–800 g; 3–4 limes (you’ll need 1 teaspoon fresh grated lime zest and 120 ml lime juice); 2 pinches of salt; large thumb-sized piece of palm sugar (or use 2 tablespoons Demerara sugar); 2 teaspoons Thai fish sauce; lime wedges, to serve (optional); small bunch of coriander, leaves picked and the stems cut into 3 cm lengths; large handful of blanched and toasted peanuts; 2 garlic cloves; 1 hot red chilli, with the seeds in, roughly chopped (more or less to taste); 750 g squid (cleaned weight); handful of greens (I used pea shoots)

Preparation info

Difficulty
Medium

Appears in

Salads

By Peter Gordon

Published 2005

About

Squid is an unusual ‘fishy protein’ in many ways. It looks so odd to start with, and the giant ones can grow so large that they attack sperm whales and, in turn, are the favoured meal of the same whale. Also, in order to keep it edible, it needs to be either cooked very briefly at a high heat or for a long time on a low heat. Cleaning squid is one of those lovely tactile kitchen jobs, but chances are you’ll buy it ready-prepared from your fishmonger. What you are after is an assortment of t