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Squid, potato & lemon salad


  • Boil the potatoes until tender. Then drain well and set aside in a warm spot.
  • While the potatoes are cooking, toss the squid with ¼ cup oil, the garlic, seasonings and a squeeze of lemon juice. Set aside. 
  • To make the dressing, whisk 1 tbsp lemon juice and 60 ml oil with ground pepper, the preserved lemon and chives. Taste for seasoning.
  • Slice the potatoes and then heat a wok until very hot and briefly cook the squid with the marinade. Drain the squid and then toss with the rocket leaves and capsicum.
  • To serve, arrange the potatoes on individual plates, mound plenty of the salad on top and sprinkle with dressing to taste.


  • 6-8 chats (baby potatoes)
  • sea salt & freshly ground pepper
  • 4 baby squid, cleaned & sliced
  • olive oil
  • 2 garlic cloves, crushed
  • 1 lemon
  • 1 tbsp sliced preserved lemon
  • 1 tbsp snipped chives
  • 2 handfuls wild rocket leaves, washed well
  • 1 roasted capsicum, sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm