Serving size: Serves 4
Cuisine type: Thai
Cooking time: Less than 30 minutes
Course: Lunch, Main
Favourite flavours: Easy recipes, Salad, Seafood
Convenience recipes: Budget, four or less

See more recipes in this week's Woman's Day.

INGREDIENTS

350g cleaned squid hoods, scored,
sliced (see tip)
2 tablespoons peanut oil
1 teaspoon minced ginger
1 garlic clove, crushed
100g mixed Asian leaves
½ telegraph cucumber, sliced
½ punnet cherry tomatoes, halved
¼ cup each mint and coriander leaves
DRESSING
¼ cup lime juice
1 tablespoon fish sauce
1 tablespoon white sugar
1 long red chilli, sliced

METHOD