Ingredients

The following ingredients have 4 Servings
  • 1 jicama, cut into julienne (see note)
  • 1 green mango or green apple, cut into julienne
  • 2 tbsp thinly sliced mint, plus extra torn to serve
  • 8 small calamari, cleaned, tentacles reserved
  • Grapeseed oil, for brushing
  • Roasted chilli flakes and roasted sticky rice powder (optional; see note)
  • Juice of 2 limes, or to taste
  • 1½ tbsp fish sauce
  • 1 tbsp honey

Instruction

  • Bring a barbecue to high heat. Combine jicama, mango and mint in a bowl and refrigerate until required.
  • For honey-lime dressing, whisk ingredients in a bowl, season to taste and set aside.
  • Cut open calamari tubes and wipe clean with a clean damp cloth. Score inner sides in a cross-hatch pattern, cut into 6cm-8cm pieces, season to taste and brush with oil. Grill calamari scored-side down, turning once, until charred and just cooked (1-2 minutes). Toss with jicama salad and honey-lime dressing, scatter with mint, roasted chilli flakes and roasted sticky rice, and serve.