Seared Squid, Banana, Mango and Vanilla Salsa, Dukkha dressing

Dish Name: Seared Squid, Banana, Mango and Vanilla Salsa, Dukkha dressing

Portions: 4

Preparation Time: 40 minutes

Cooking Time: 30 seconds

List of ingredients:

2 large squid

Banana, Mango, Vanilla salsa

½ banana

100g mango

½ vanilla pod

25g sugar

1 lime juiced

½ tbsp. of fresh coriander

Dukkha Dressing

30g hazelnuts

12g seasame seeds

6g cumin seeds

4g coriander seeds

1g ground cinnamon

1g dried mint

1g salt and black pepper

8ml sherry vinegar

30ml extra virgin olive oil


2 slices of parma ham

2 handfuls of mixed salad leafs

Method of Preparation:


  • Wash the squid carefully, remove the beak, plume and any innards.
  • Trim the tentacles and leave aside for other dishes.
  • Slit the body down the side to open. Remove any visible membranes and lightly score the squid creating diagonal cuts.
  • Flip the squid over and repeat the scoring on the other side.
  • Lightly season the squid with salt and pepper. Sear on a hot pan until golden brown (30 seconds).

Banana, Mango, Vanilla Salsa

  • Slit the vanilla pod in half and scrape out the seeds.
  • Make a syrup with the sugar and 50ml of water, the vanilla pod and seeds.
  • Allow to cool and add the lime juice.
  • Dice the mango and banana into 5 mm dice and add to the syrup.
  • Finish with finely chopped coriander.

Dukkha Dressing   

  • Measure all the ingredients for the dukkha separately.
  • Toast the seeds and the nuts separately in a hot pan.
  • Place in a food processor with the cinnamon, mint, salt, and pepper and blend to a dry paste.
  • Add sherry vinegar and oil to make a dressing.


  • Lightly grill the Parma ham until crisp under a salamander to create a crisp.
  • Toss the salad leaf’s in the dukkha dressing and place in the centre of the plate.
  • Surround the salad with the squid, drizzle the plate with a generous spoon of the salsa.
  • Additional dukkha can also be used for extra flavor and colour. Garnish with the Parma crisp.

Name of the Training college: Galway International Hotel School, GMIT,  School, GMIT

Address:  Dept of Culinary Arts

Contact Name: Anne O’ Leary

Anne O’ Leary has been part of the Irish Culinary Education Landscape since 1996 when she joined GMIT. She has worked in fine dining restaurants in Clare and Galway. Anne holds a primary degree in education and a MSc in new product developments and culinary innovation. Anne has had many successes mentoring students for national and international competitions. Anne has the privileged position of shaping the minds of future chefs.

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