Grilled Squid With Lime And Mint

1. 1

   Wipe the peppers, put them in a roasting tin and bake at 200C/gas mark 6 till the skins are black and lightly blistered - about 35-40 minutes. Alternatively you can grill them, turning them over regularly. Let them cool a little then peel off the blackened skins. Pull out and discard the cores and seeds.

2. 2

   Slice each pepper into long strips about as thick as a finger. Put them in a large bowl.

3. 3

   Make the dressing: put the lime juice into a small bowl with the fish sauce and the soy. Cut the chillies in half and remove the seeds. Chop each chilli very finely and add to the bowl. Remove the leaves from the coriander and chop them roughly, then add them with the mint leaves to the dressing. Mix lightly then pour over the peppers.

4. 4

   Get the grill hot. Cut each squid into four pieces then score them in a lattice pattern on one side. Put the pieces of squid on the grill, together with the bunches of tentacles, and cook for 1 minute until they are brilliant white and encrusted lightly with gold. Turn them over and repeat.

5. 5

   Remove the squid from the grill and toss in the dressing. Serve straightaway.

* Per serving · 4 servings · Values may vary.