Grilled Yams, Baby Corn and Squid with Mango Salsa

Alex MacKay serves a feast of delicious vegetables and seafood with a refreshing mango sauce in this quick to make light meal
By Alex Mackay
Grilled Yams, Baby Corn and Squid with Mango Salsa
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 20 minutes
  • Effort: medium


  • 800 g squid, cleaned
  • 800 g yams, peeled, halved and simmered until soft
  • 12 baby sweetcorn
  • 2 baby pak choi, cut in half and steamed

For the mango salsa

  • 1 red onion, finely diced
  • 1 lime, finely grated zest and juice
  • 1 large red chilli, seeds removed and finely chopped
  • 1/2 tsp sugar
  • 1/2 tsp salt
  • 1 just ripe mango, peeled, stone removed and cut into small dice
  • 100 ml extra virgin olive oil, plus a little extra for grilling
  • 16 large basil


1. Make the mango salsa first: mix the diced red onion with the lime zest, juice, the chopped chilli, sugar, and salt. Stir in the diced mango, 100ml olive oil and basil leaves. Decant into a large dish with raised sides and set aside.

2. Preheat a grill or barbecue.

3. Cut the squid tentacles into 4 and the bodies into triangles and score in a criss-cross pattern with a sharp knife. Dry very well, toss with a little oil and set aside.

4. Toss the yams with a little oil, salt and pepper and grill for about 2 minutes on each side. Transfer to the dish with the salsa.

5. Grill the baby corn for 3 minutes. Transfer to the salsa and toss together.

6. Heat the grill to very hot and grill the squid for 1 minute on each side and toss with the salsa.

7. To serve: place the steamed pak choi onto a large dish and spoon the squid, vegetables and salsa over the top.

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