4 squid (250gm each),
cleaned, butterflied
65 gm XO sauce (see note)
3 tbsp extra-virgin olive
1 tbsp lemon juice
200 gm small warrigal
greens leaves
1 pomelo, segmented
4 spring onions, sliced
on an angle
½ long red chilli, thinly
sliced
½ cup (loosely packed)
coriander
½ cup (loosely packed)
mint
Fried cassava crackers
(see note), to serve1 Preheat a barbecue to
high. Grill squid, turning
once, until lightly charred
(1½ minutes each side; thecentre should still be raw).
Brush with half the XO
sauce and set aside to
marinate (5 minutes).
2 Shake oil and lemon
juice in a sealed screw-top
jar to combine well.
3 Brush squid with
remaining XO sauce and
grill until cooked through
(1½ minutes each side).
Coarsely chop squid and
combine with remaining
ingredients – except
crackers – and dressing in
a large bowl, and toss to
coat and combine. Serve
with cassava crackers.
NoteXO sauce is available
in supermarkets and Asian
grocers, as are cassava
crackers; follow packet
instructions for frying.●XO squid with warrigal greens
SERVES 4 // PREP TIME 15 MINS // COOK 5 MINS (PLUS RESTING)JOCK ZONFRILLO SAYS:
“We serve warrigal greens at Bistro Blackwood- it’s great cooked or used raw in pesto or salads.”
XO squidPlacemat
from Uashmama. All
other props stylist’s
own. Stockists p152.Warrigal greens
/ Tetragonia tetragonioides/NATIVE FLAVOUR
Larger leaves should typically be
blanched or steamed before eating,
but smaller young leaves are
great eaten raw. It’s easy to grow
at home, or it can be foraged from
coastal areas, where permitted.
Find warrigal greens at farmer’s
markets, specialist greengrocers,
or locate your nearest retail stockist
online at outbackpridefresh.com.au.Also known as New Zealand spinach or Botany Bay greens
(it was one of the first native plants eaten by Captain Cook’s
crew to ward off scurvy), warrigal greens can be found along
Australia’s coastline where it grows best in saline soil. An
incredibly versatile, easy-to-grow vegetable, warrigal greens has
a fresh, grassy flavour with a slightly bitter finish. It can be
substituted in any recipe that uses spinach, chard or Asian
greens – the sturdy, fleshy leaves handle heat well, making
warrigal greens ideal for stir-fries.RECIPE JOCK ZONFRILLO. PHOTOGRAPHY BEN DEARNLEY. STYLING LISA FEATHERBY. MERCHANDISING GERALDINE MUÑOZ. FOOD PREPARATION PETA DENT40 GOURMET TRAVELLERThe explainer