Calamari Melon Salad with Sharp Lime Dressing

Separate the tentacles from the squid. Cut the shells lengthwise, divide them into pieces and score them with a rhombus on the inside (this way they keep their slightly curved shape during cooking). Cut the tentacles into large pieces, mix olive oil, chili spice, 1 crushed garlic clove, juice of one lime and 2 tbsp sugar, add calamari and melon pieces and marinate at room temperature for 2-3 hours.

Remove calamari and melon pieces, grill on high for 4-5 min. Place in a large enough bowl and sprinkle with chopped herbs.

Add fish sauce, juice of one lime, 1 crushed garlic clove, red and green chilies, brown sugar, and the lemon leaves to a puree form and gently warm. Pour over the leaf salad as a dressing.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!

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