Salt and pepper squid with a pineapple and dill smashed avocado and lime

Serves 4

Ingredients

2 Avocado, ripe
50 g Pineapple, cleaned and medium chopped
10 g Dill, roughly chopped
30 g Red onion, finely chopped
1 Tbsp Lime juice
1 tsp Sea salt
1/4 tsp Freshly cracked black pepper
Salt and pepper squid
500 g Squid bodies and tentacles
3 Tbsp Cornflour
2 Garlic cloves, peeled and roughly chopped
1 Red chilli
2 Spring onions, trimmed and sliced
1 tsp Sea salt
1/4 tsp Freshly cracked black pepper

To serve
Coriander leaves
4 Lime wedges

Method
For the smashed avocado, scoop die ripe avocados into a mixing bowl.
Roughly mash the avocado using a fork.
Add the rest of the ingredients and mix well.
Heat the oil to 200'C in large saucepan.
Cut down the side of the squid tubes and open them flat on a cutting board.
Lightly score the squid tube in a crosshatch pattern.
Toss the scored tubes and tentacles with the cornflour.
Shake off the excess cornflour and deep-fry until lightly golden.
Remove from the oil and drain on paper towels.
Heat a wok over medium heat and add 1 tsp of the frying oil.
Add the garlic, chilli and spring onions.
Toss in the pan for about 1 minute until the ingredients are lightly browned.
Add the squid and toss constantly, season with sea salt and freshly cracked black pepper.
Remove the squid from the wok and scattering it over the smashed avocado.
Garnish with fresh coriander leaves and lemon wedges.

Enjoy with the 2020 Leopard's Leap Chardonnay Pinot Noir!