Jicama and green mango salad with grilled calamari

Green mango adds refreshing tartness to summer salads. Tart green apple also works really well here.

You'll need

1 jicama, cut into julienne (see note) 1 green mango or green apple, cut into julienne 2 tbsp thinly sliced mint, plus extra torn to serve 8 small calamari, cleaned, tentacles reserved Grapeseed oil, for brushing Roasted chilli flakes and roasted sticky rice powder (optional; see note)   Honey-lime dressing Juice of 2 limes, or to taste 1½ tbsp fish sauce 1 tbsp honey


  • 01
  • Bring a barbecue to high heat. Combine jicama, mango and mint in a bowl and refrigerate until required.
  • 02
  • For honey-lime dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 03
  • Cut open calamari tubes and wipe clean with a clean damp cloth. Score inner sides in a cross-hatch pattern, cut into 6cm-8cm pieces, season to taste and brush with oil. Grill calamari scored-side down, turning once, until charred and just cooked (1-2 minutes). Toss with jicama salad and honey-lime dressing, scatter with mint, roasted chilli flakes and roasted sticky rice, and serve.

Jicama, also known as yam bean, is available from Asian supermarkets. Roasted chilli flakes and roasted sticky rice powder are available from Thai grocers. To make your own roasted chilli flakes, dry-roast whole dried red chillies in a wok over medium heat until browned and smoky, then finely crush with a mortar and pestle. To dry-roast spices, cook the spices in a dry pan, stirring continuously over medium-high heat until they're fragrant. To make roasted sticky rice powder, dry-roast sticky rice in a wok overmedium heat until toasted and golden, then finely crush with a mortar and pestle.

At A Glance

  • Serves 4 people
The Gourmet Traveller podcast

Each fortnight we round up the most interesting characters from the food world for your listening pleasure. We chat to chefs, cooks, authors, bar tenders and baristas - anyone who has something new and interesting to say about the way we like to eat and drink.

Recipe collections

Looking for fresh dinner ideas? Not sure how to make the most out of seasonal produce? Or do you need to plan the perfect party menu? Our recipe collections have you covered.

See more

At A Glance

  • Serves 4 people

Featured in

Jan 2017

You might also like...

Shaved zucchini salad with Christmas ham and macadamias


Bodega's pork and octopus salad

Smoked trout, carrot and beetroot salad


Herb and ginger salad

Layered green salad with buttery croutons and French dressing


Como Shambhala's spiced chicken skewers with barley, fruit and nut salad

Santorini salad


conversion tool