Guest Chef: Little Creatures’ Andrew Mann shares his Rottnest Island squid, chorizo & preserved lemon salad

Rottnest Island squid, chorizo & preserved lemon salad

Ingredients

1.2kg whole squid (600g cleaned)

2 chorizos

600g chat potatoes

1 preserved lemon (lemon zest can be used as a substitute)

100g wild rocket

80ml-100ml extra virgin olive oil (I use Great Southern Groves)

150g heirloom cherry tomatoes

Black pepper

Salt (I use Lake Deborah)

Method

Step 1 Clean and score the squid, and cut into 5cm squares. Slice the chorizo.

Step 2 Wash the chat potatoes and steam until cooked (this could take around 10 minutes). Allow to cool and cut in half.

Step 3 Finely dice the preserved lemon skin (do not use the flesh).

Step 4 On a hot barbecue, grill the squid and chorizo.

Step 5 Place the cooked squid and chorizo into a large mixing bowl and add the potatoes, preserved lemon, rocket, tomatoes and olive oil. Season with salt and pepper to taste.

Step 6 Combine all ingredients, serve and enjoy.

Serves 4