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Jicama and green mango salad with grilled calamari

Green mango adds refreshing tartness to this summer salad, adding a nice counterpoint to the smoky grilled calamari.

By Lisa Featherby
  • Serves 4
  • 20 mins preparation
  • 5 mins cooking plus preparing barbecue

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

Ingredients

  • 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

Method

Main
  • 1
    Bring a barbecue to high heat. Combine jicama, mango and mint in a bowl and refrigerate until required.
  • 2
    For honey-lime dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 3
    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.

Notes

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.