Grilled Squid with Corn Salad
- For the squid
- 600 grams kitchen-ready Cuttlefish
- 4 tablespoons lemon juice
- 4 tablespoons olive oil
- 4 sprigs parsley
- 2 garlic
For the corn salad, rinse and drain lettuce well. Mix vinegar, 2 tablespoons of oil, salt, pepper, mustard and sugar to form a vinaigrette and set aside. Stir yogurt with garlic salt and lime juice, season with white pepper and chill. Sprinkle with lime zest before serving.
Rinse squid and pat dry, then thread on skewers. Rinse parsley and spin dry. Place parsley in squid bodies and thread on toothpicks. Peel garlic and chop very finely. Stir together lemon juice, oil, salt and pepper and brush over squid. Grill squid quickly until golden brown. Meanwhile, marinate the lamb's lettuce and transfer to plates. Top lettuce with some yogurt sauce on the plate, drizzle with remaining oil, top with squid and serve.