Grilled Squid and Melon Salad

The Good News: The taste was great.

The Bad News: It barely made any.

This had a lot of great Thai flavors running through it. The recipe advertised four starter-sized portions. It turned out it was barely two starter-sized portions. We had to go across the way and get a pizza afterward. Loved the way it tasted...needed to eat twice as much to be satisfied. They say good food leaves you wanting more...this certainly did that. I bought one squid at 330g. After I took all the guts and stuff out, I'm sure it was much less. You'll want to go with at least 500g of pre-gutted weight here to make this enough food.

225 g squid, cleaned
¼ honeydew melon, peeled and cut into thin wedges
1 tablespoon mint leaves, roughly chopped
1 tablespoon coriander, roughly chopped
100 milliliters olive oil
¼ teaspoon chili powder
1 garlic
lime juice, from one lime
2 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons lime juice
1 garlic
1 red chili, deseeded and finely chopped
1 green chilies, deseeded and finely chopped
1 teaspoon brown sugar
4 kaffir lime leaves, finely shredded

Slit the squid bodies open, cut them into large rectangles and score the inside in a diamond pattern with a sharp knife. This will make them curl attractively when cooked. Leave the tentacles in large pieces. Mix all the marinade ingredients together in a large bowl, add the squid and melon and leave to marinate at room temperature for 2-3 hours.

Heat a grill pan to high. Remove the squid and melon from the marinade, place on the grill pan and grill for 4-5 minutes. Transfer to a bowl and sprinkle over the herbs.

Put all the ingredients for the dressing into a pan and heat gently. Pour the dressing over the squid and melon. Leave to cool to room temperature before serving.