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Photo of Grilled squid salad by WW

Grilled squid salad

Points® value

Meal Items

Calamari or squid, raw

150 g, hoods

Chinese five spice

½ tsp

Oil spray

1 x 3 second spray(s)

Mixed salad leaves

½ cup(s)

Green shallot(s)

1 tsp


1 medium, chopped


¼ medium, chopped

lime juice

1 tsp

Sweet chilli sauce

1 tsp

Baby potatoes

2 individual, (80g)


Cut 150g squid hoods down the centre. Using a sharp knife, lightly score inside flesh in a crisscross pattern and cut into 2cm-thick strips. Combine pinch each freshly ground pepper, salt and Chinese fivespice. Toss squid in spice mixture. Heat a non-stick wok. Lightly spray squid with oil and stir-fry until just cooked through. Set aside. Combine ½ cup mixed salad leaves, 1 tsp chopped green shallots, 1 tomato (chopped) and ¼ Lebanese cucumber (chopped). Top salad with squid. Whisk 1 tsp each of lime juice and sweet chilli sauce. Drizzle dressing over squid. Serve with 2 x 40g steamed baby chat potatoes.