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    Grilled squid with rocket and sweet potato salad

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    Grilled squid with rocket and sweet potato salad

    A great summer barbecue dish

    • Preparation time: 5 minutes
    • Cooking time: 18 minutes
    • Total time: 23 minutes 25 minutes

    Serves: 4


    • 1 sweet potato, peeled and cut into 1cm-thick rounds
    • 3½ tbsp olive oil
    • 8 cleaned squid, about 800g total
    • 2 tbsp chopped flat-leaf parsley
    • 1 garlic clove, crushed
    • 1 Cooks’ Ingredients red chilli, chopped
    • ½ essential Waitrose lemon,zest and juice
    • 50g wild rocket
    • 2 tbsp pumpkin seeds


    1. Start the barbecue, if using. Coat the potato slices in 1 tbsp olive oil and barbecue over hot coals covered in a light layer of ash, or griddle over a high heat, for 5–6 minutes on each side until tender all the way through.
    2. Toss the squid in 1 tbsp olive oil and season. Barbecue or griddle for 2 minutes on each side, then toss in a bowl with the parsley, garlic, chilli and lemon zest. Drizzle with 1 tbsp olive oil.
    3. Toss the lemon juice and ½ tbsp olive oil in a bowl with the sweet potato, rocket and pumpkin seeds. Season and serve with the squid.

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