eCook Meal
Neil Ellis’ Spicy Squid Salad
with pickled cucumber & sweet chilli mayo
Grilled squid lies on a bed of salad leaves and carrot matchsticks. Drizzled with a ginger-sriracha & lime dressing, all topped with pickled cucumber, a sweet chilli mayo drizzle, and toasted sesame seeds. For an even more memorable evening, pair with the recommended Neil Ellis wine.
Serving guide
Choose your portion size.
PICKLE TIME
Place the rice wine vinegar, 1 [2]|#7DA0D7 tbsp of water, and 1 [2]|#7DA0D7 tsp of sweetener in a bowl. Toss through the Cucumber and set aside to pickle.
LET’S PREP
In a bowl, combine the ginger, the spicy lime dressing and seasoning. Set aside. Loosen the sweet chilli mayo with water in 5ml increments until drizzling consistency.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR-GRILLED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. Remove from the pan and season.
TOSS TOGETHER
In a salad bowl, toss together the salad leaves and the Carrot. Drain the pickling liquid from the Cucumber.
A SALAD OF DREAMS
Top the salad with the pickled cucumbers and the charred squid. Drizzle over the spicy lime dressing (to taste) and some sweet mayo, and garnish with the toasted sesame seeds.
PICKLE TIME
Place the rice wine vinegar, 1 [2]|#7DA0D7 tbsp of water, and 1 [2]|#7DA0D7 tsp of sweetener in a bowl. Toss through the Cucumber and set aside to pickle.
LET’S PREP
In a bowl, combine the ginger, the spicy lime dressing and seasoning. Set aside. Loosen the sweet chilli mayo with water in 5ml increments until drizzling consistency.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR-GRILLED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. Remove from the pan and season.
TOSS TOGETHER
In a salad bowl, toss together the salad leaves and the Carrot. Drain the pickling liquid from the Cucumber.
A SALAD OF DREAMS
Top the salad with the pickled cucumbers and the charred squid. Drizzle over the spicy lime dressing (to taste) and some sweet mayo, and garnish with the toasted sesame seeds.
PICKLE TIME
Place the rice wine vinegar, 3 [4]|#7DA0D7 tbsp of water, and 1 tbsp [20ml]|#7DA0D7 of sweetener in a bowl. Toss through the Cucumber and set aside to pickle.
LET’S PREP
In a bowl, combine the ginger, the spicy lime dressing and seasoning. Set aside. Loosen the sweet chilli mayo with water in 5ml increments until drizzling consistency.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR-GRILLED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. Remove from the pan and season. You may need to do this in batches.
TOSS TOGETHER
In a salad bowl, toss together the salad leaves and the Carrot. Drain the pickling liquid from the Cucumber.
A SALAD OF DREAMS
Top the salad with the pickled cucumbers and the charred squid. Drizzle over the spicy lime dressing (to taste) and some sweet mayo, and garnish with the toasted sesame seeds.
PICKLE TIME
Place the rice wine vinegar, 3 [4]|#7DA0D7 tbsp of water, and 1 tbsp [20ml]|#7DA0D7 of sweetener in a bowl. Toss through the Cucumber and set aside to pickle.
LET’S PREP
In a bowl, combine the ginger, the spicy lime dressing and seasoning. Set aside. Loosen the sweet chilli mayo with water in 5ml increments until drizzling consistency.
TOASTY SEEDS
Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside.
CHAR-GRILLED SQUID
Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. Remove from the pan and season. You may need to do this in batches.
TOSS TOGETHER
In a salad bowl, toss together the salad leaves and the Carrot. Drain the pickling liquid from the Cucumber.
A SALAD OF DREAMS
Top the salad with the pickled cucumbers and the charred squid. Drizzle over the spicy lime dressing (to taste) and some sweet mayo, and garnish with the toasted sesame seeds.
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R130.49
for 4 servings · R32.62 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Ginger needs 40 gSoya Ginger Chicken Booster Bowl™ 350 g 350 g at R99.99 · 11% of packR11.43
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Salad Leaves needs 160 gWhole Spinach 350 g 350 g at R22.99 · 46% of packR10.51
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Cucumber needs 400 gMini Cucumbers 350 g 350 g at R31.99 · 1.14× packR36.56
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Black Sesame Seeds needs 20 mlBlack Sesame Seeds 250 g R63.99 · whole pack (size can't be divided)R63.99
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Carrot needs 480 gBulk Large Carrots 3 kg 3 kg at R49.99 · 16% of packR8.00
Not in the Woolies basket — source these elsewhere:
- Sweet Chilli Mayo
- Spicy Lime Dressing
- Squid Heads & Tubes
- Rice Wine Vinegar
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Neil Ellis’ Spicy Squid Salad?
The preparation time for Neil Ellis’ Spicy Squid Salad with pickled cucumber & sweet chilli mayo is between 20 and 40 minutes.
What is the total time required to make Neil Ellis’ Spicy Squid Salad with pickled cucumber & sweet chilli mayo?
The total time required to make Neil Ellis’ Spicy Squid Salad with pickled cucumber & sweet chilli mayo is between 30 and 50 minutes.
How many servings does Neil Ellis’ Spicy Squid Salad provide?
4 servings
What are the main ingredients in Neil Ellis’ Spicy Squid Salad?
Black Sesame Seeds, Carrot, Cucumber, Fresh Ginger, Rice Wine Vinegar, Salad Leaves, Spicy Lime Dressing, Squid Heads & Tubes, Sweet Chilli Mayo
What is the nutritional information of Neil Ellis’ Spicy Squid Salad?
Calories: 445, Carbs: 38 grams, Fat: grams, Protein: 27.3 grams, Sugar: 22.1 grams, Salt: 689 grams
How do I prepare Neil Ellis’ Spicy Squid Salad?
A SALAD OF DREAMS: Top the salad with the pickled cucumbers and the charred squid. Drizzle over the spicy lime dressing (to taste) and some sweet mayo, and garnish with the toasted sesame seeds. TOSS TOGETHER: In a salad bowl, toss together the salad leaves and the carrot. Drain the pickling liquid from the cucumber. CHAR-GRILLED SQUID: Rinse the squid to remove any residue from the packet and pat dry with paper towel. Place a pan or grill pan over high heat with a drizzle of oil. When hot, sear the squid until lightly charred, 1-2 minutes per side. Remove from the pan and season. TOASTY SEEDS: Place the sesame seeds in a pan over medium heat. Toast until they pop, 2-3 minutes (shifting occasionally). Remove from the pan and set aside. LET’S PREP: In a bowl, combine the ginger, the spicy lime dressing and seasoning. Set aside. Loosen the sweet chilli mayo with water in 5ml increments until drizzling consistency. PICKLE TIME: Place the rice wine vinegar, 1 [2]|#7DA0D7 tbsp of water, and 1 [2]|#7DA0D7 tsp of sweetener in a bowl. Toss through the cucumber and set aside to pickle.
What should be prepared from my kitchen to make Neil Ellis’ Spicy Squid Salad?
Black Sesame Seeds, Carrot, Cucumber, Fresh Ginger, Rice Wine Vinegar, Salad Leaves, Spicy Lime Dressing, Squid Heads & Tubes, Sweet Chilli Mayo
How many calories does Neil Ellis’ Spicy Squid Salad have?
445 calories
How much fat content does Neil Ellis’ Spicy Squid Salad have?
grams