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Ingredients

2 x 100g packets dried sweet potato noodles
1 large ruby red grapefruit
1/4 cup extra virgin olive oil
270g packet salt & pepper squid
100g mixed salad leaves
1/2 cup fresh coriander sprigs
1 large carrot, halved lengthways, thinly sliced diagonally
2 Lebanese cucumbers, seeded, sliced diagonally
50g snow pea sprouts, trimmed

Method

Step 1 Cook noodles following packet directions until tender. Drain. Refresh under cold water. Drain well. Cut noodles into 8cm lengths.
Step 2 Segment grapefruit over a small bowl to catch juices, squeezing membrane to release extra juice. Add segments to a separate bowl. Add 1 tablespoon oil to the juice. Whisk to combine.
Step 3 Heat remaining oil in a large frying pan over high heat. Cook squid, following packet directions, or until golden and cooked through.
Step 4 Meanwhile, toss the grapefruit segments with the noodles, salad leaves, coriander sprigs, carrot, cucumber and snow pea sprouts in a large bowl. Serve squid on salad, drizzled with the dressing.

Salt and pepper squid and noodle salad

How to make Salt and pepper squid and noodle salad

Ingredients

Method