Login using your username and password

Forgot your password? Reset

Don't have account? Signup

Australian Made Club

Use Facebook or an email


Forgot your password? Reset

Don't have account? Signup

Join the Aussie Made Club for free

Win great Aussie prizes, access special offers and keep up to date with all the news from the famous green and gold kangaroo!
It's free to join, so what are you waiting for? Join today!
Use Facebook or an email

By signing up you agree to the Terms & Conditions and Privacy Policy

Reset password

Enter email to reset password

Already have account? Login
Don't have account? Signup
Warm Primo Sausage and Squid Salad

Prep time


Cook time





Easy - Med - Hard

Warm Primo Sausage and Squid Salad

This is a quick and easy light lunch or dinner for any day of the week.

This is a quick and easy light lunch or dinner for any day of the week. 


Preparation time

30 minutes


Cooking time

15 minutes






4 squid, cleaned and scored
3 golden shallots, thinly sliced
2 bunches rocket, washed 
2 Primo chorizo or salami sausages, sliced diagonally
1 small ciabatta loaf
400 g can chickpeas, drained and rinsed
1 tbsp sherry vinegar
1 tbsp Dijon mustard
½ tsp paprika
Olive oil for cooking
Juice of two lemons
Sea salt and freshly cracked black pepper



  • In a bowl, combine the squid, a good splash of olive oil, plenty of salt and pepper, the juice of 1 lemon and the paprika, and allow to marinate for about 20 minutes.
  • Remove the crust from the bread and tear into roughly even bite-sized pieces. Drizzle with a little olive oil and salt and bake at 180° until crisp and golden.
  • Heat a frying pan over medium heat. Add a little oil and fry the sausage slices until a little bit crispy. Place in a large bowl, along with any oil left in the pan, and add the chickpeas.
  • Heat a char-grill pan over high heat. Grill the squid 1-2 minutes each side until just cooked. Remove from heat and slice into strips. Add to the chorizo mixture.
  • Add the rocket and sliced shallots.
  • In a small bowl, whisk remaining lemon juice, sherry vinegar, salt, pepper and mustard with ¼ cup extra virgin olive oil. Pour over the salad mixture, add the warm bread pieces and toss lightly with your hands. Serve just warm.

*If you’d like to watch this recipe being made, click here.

Facebook Comments

Our partners

Proudly supporting Australian Made Campaign and the strength of the logo

The Australian Made Campaign

The Australian Made, Australian Grown logo is administered by Australian Made Campaign Limited (AMCL).

ABN: 20 086 641 527

We acknowledge the Traditional Owners of country throughout Australia and recognise their continuing connection to land, waters and culture.
We pay our respects to their Elders past, present and emerging.