Squid and kale salad. Plate and bowls from Republic. Photo / Babiche Martens.
Squid and kale salad. Plate and bowls from Republic. Photo / Babiche Martens.
Warm Squid and Kale Salad
Serves 4
• 3 cloves garlic, chopped • 1 red chilli, roughly chopped • 1 tsp grated ginger • ¼ cup cashew nuts, roasted • 1 spring onion, chopped • 2 tsp shrimp paste, available from supermarkets and Asian stores • ¼ cup coconut or olive oil • 400g scored squid tubes,small tubes left whole • 120g kale, washed, and large stalks removed • 2 limes, 1 for garnish • Sea salt to taste
1. Into a mortar and pestle, place garlic, chilli, ginger, nuts and spring onion. Crush until mixed together. Add shrimp paste and half the oil and mix again.
2. Place squid into a large bowl and pour over the paste. Rub well and refrigerate for at least 30 minutes.
3. When ready to cook heat remaining oil to a high heat. Add squid and cook for 30 seconds. Then add the kale and toss until wilted, approximately 1 minute. Squeeze over the juice of 1 lime.
4. Serve immediately with a sprinkling of salt. Garnish with the other lime.
