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BBQ Squid with Asian-Dressed Green Salad Recipe | with Theo Michaels

This barbecued squid recipe with a ginger dressing and Asian-style salad is beautifully aromatic, light and delicious. It only takes ten minutes to make and you can always use a griddle pan if you’ve forgotten to light the BBQ! 

Ingredients (serves 2):

400g whole squid

200g fine beans

3 tbsp soy sauce

1 tsp honey

½ tsp vinegar

2 inches ginger, grated

200g baby leaf spinach

Small handful fresh coriander

1 red chilli 

Drizzle of olive oil


  1. Turn your BBQ on.
  2. Place the spinach leaves and coarsely chopped coriander in a large mixing bowl.
  3. In a small bowl, grate two inches of ginger and whisk in the soy sauce, honey, vinegar and a tablespoon of olive oil. Reserve.
  4. Wash the squid and prepare by placing the handle of a spoon inside the squid tube and then slice along the top with a knife – the spoon handle will stop you cutting all the way through. Drizzle a little olive oil over the squid and season with a pinch of salt. 
  5. Trim the stalk ends off the fine beans and place them onto the BBQ alongside the squid. Leave the squid to cook for a minute or two until you see charred lines form, then turn over to cook the other side. It should only take a few minutes in total. Leave the beans on for a few more minutes. They will char but still be nice and crunchy.
  6. Add the beans to the salad bowl along with two-thirds of the ginger dressing and mix together. Decant this onto a serving plate, place the barbecued squid on top and spoon over the remaining dressing.
  7. Finally, slice the red chilli into small strips and scatter over the top along with a pinch of salt.

Nutrition (per serving):

Calories 441

Total Fat 8.19g

Total Carbohydrate 23.1g

Protein 38.74g

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This recipe was created by Theo Michaels for David Lloyd Clubs.

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BBQ Squid with Asian-Dressed Green Salad
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