Roast Veggies with Grilled Squid

Medley of vegetables topped with fried or grilled squid

CHEF´S NAME : Vicky Ratnani
Difficulty Level :
Servings : 4
cook Time : 45 mins

Ingredients:

Carrots (Peeled and cut into angle into oval) 4 large
Red onions (peeled and cut into rings) 2
Green olives 16
Coriander seeds (coarsely crushed) 12
Lemon (cut into 5 mm - 1/4 inch dice, seeds removed) 1 small
Sesame oil 25 ml
Sunflower oil 35 ml
Fish sauce 2 tbsp
Coriander seeds 25 gm

For the squid:

Squid (cleaned) 4
Sesame oil (optional) 2-3 tbsp


METHOD:
Method:

Preheat the oven to 200 Degrees. Mix all the salad ingredients except the coriander leaves together and place in a roasting dish. Cover with foil and roast for 20 mins.

Remove the foil, stir well, cover the dish again and roast for a further 15 mins.

Remove the foil and continue cooking until the carrots start to caramelise.

Remove from the oven and leave to cool, and then stir in the coriander leaves.

For squid:

To cook the squid, either grill or fry in a wok with the sesame oil, for 1-2 mins.

To assemble, spoon the salad and any juices on to a plate and top with the grilled squid.