Coriander & Mint Squid Salad

• servings: SERVES 4
• active time: 15 mins
• total time: 25 minutes

Ingredients

180g dried breadcrumbs

120g plain flour

3 egg whites, whisked

400g squid tubes, sliced

100g mixed salad leaves

2 tablespoons coriander leaves, plus extra sprigs to serve

2 tablespoons torn mint leaves

2 tablespoons vegetable oil

2 spring onions, sliced

1 long red chilli, sliced

2 tablespoons sweet chilli sauce

Lime slices, to serve

Directions

1 Place the breadcrumbs on a plate. Place the flour and egg in 2 separate bowls. Coat the squid in flour, then the egg, then breadcrumbs. Chill for 5 minutes.

2 Meanwhile, place the salad leaves, coriander and mint in a bowl and toss to combine.

3 Heat the oil in a large frying pan over high heat. Cook the squid, in batches, for 3 minutes, turning, until golden. Drain on kitchen towel. Divide the salad, squid, onion and chilli between serving plates. Drizzle with the chilli sauce. Top with the extra coriander. Serve with lime slices.