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Squid with Sweet Potato and Lemon Salsa

Tender squid meets zesty lemon salsa for bright, savory bite.
Sweet potato softens every forkful with mellow sweetness.
Fresh, saucy, and glossy—grilled and ready to steal the spotlight.

dinner ⏱ 30 min 420 kcal / portion 45.0 g carbs / portion (estimated) fishgluten 🔗 Original source

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Squid with Sweet Potato and Lemon Salsa
v5 · rb0e705f985 20260727Z1751 Squid with Sweet Potato 🎉 500 g sweet potato 2 pieces lemon 800 g squid 🍳 bring salted water to a boil 🍳 ⏱ 5-7 min simmer sweet potato until tender then drain and cool segment the lemons and squeeze the juice 🌀 mix the lemon salsa with celery, olives, capers, garlic, anchovy (if using), parsley, maple syrup, olive oil, salt, and pepper ⏳ ⏳ 2 h leave lemon salsa at room temperature for a couple of hours or refrigerate 🍳 heat a ridged griddle pan or barbecue until really hot 🍳 ⏱ 1 min grill squid in batches until just cooked 🌀 toss hot squid into the lemon salsa 🍽 plate and dot with rocket then finish with a trickle of chilli oil 150 g celery 1½ tbsp olive 2½ tbsp capers 3 pieces garlic clove 6 pieces anchovy fillet 6 tbsp parsley 2½ tbsp maple syrup 5 tbsp olive oil ¾ tsp salt black pepper to taste 60 g rocket chilli oil to taste rocket, chilli oil
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Preparation steps

  1. bring salted water to a boil
  2. simmer sweet potato 5-7 min until tender then drain and cool
  3. segment the lemons and squeeze the juice
  4. mix the lemon salsa with celery, olives, capers, garlic, anchovy (if using), parsley, maple syrup, olive oil, salt, and pepper
  5. leave lemon salsa at room temperature for a couple of hours or refrigerate
  6. heat a ridged griddle pan or barbecue until really hot
  7. grill squid about 1 minute each side in batches until just cooked
  8. toss hot squid into the lemon salsa
  9. plate and dot with rocket then finish with a trickle of chilli oil

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