Squid, Barbecue Recipes, Lunch Ideas, Dinner Ideas, Sally Matterson, Healthy Body

Contrary to the belief that seafood is a summer delicacy, it can still be enjoyed just as much in the cooler months. Enjoy Sally Matterson’s chilli, coriander squid recipe as a main, or serve as a warming side salad if you’re entertaining.

RELATED: Savoury Superfood Bowl With Poached Egg Recipe

Serves 4


2 red onions, peeled, halved and cut into wedges

4 tsp flaxseed oil, plus extra

1 tsp balsamic vinegar

2 chillies, finely chopped

1 bunch of coriander, finely chopped

600g (1.3lb) pre-cut squid rings or approximately 4 baby squid, scored and thinly sliced

1 punnet cherry tomatoes, halved

Handful of kalamata olives

100g (3.5oz) rocket

50g (1.75oz) or large handful of parsley, roughly chopped

Juice of ½ a lemon


  1. Preheat oven to 180ºC (350ºF). Line a baking tray with baking paper. Place onion on a baking tray.
  2. Drizzle with half the flaxseed oil and balsamic vinegar and bake for 15 minutes. Set aside to cool.
  3. Place chilli and coriander in a bowl with the squid. Toss together.
  4. In a separate bowl, place cherry tomatoes, olives, rocket, parsley and onion.
  5. Heat oil in pan and quickly toss squid for 2 minutes or until tender. Add to bowl with salad and toss.
  6. Drizzle with remaining flaxseed oil and lemon juice to serve.

Recipe via Healthy Body