Salt and Pepper Squid with Cucumber Salad


  • 500gr cleaned squid hoods
  • ½ tsp. cracked black peppercorns
  • ½ tsp lemon pepper seasoning
  • 1 tsp. sea salt
  • 1 tbsp. peanut oil
  • 1 (130g) Lebanese cucumber, sliced thinly
  • 2 shallots, sliced thinly
  • 250g cherry tomatoes halved
  • ⅓ cup roasted peanuts, chopped coarsely
  • 1 tbsp. peanut oil
  • 1 tbsp red wine vinegar
  • ½ cup fresh mint leaves


  1. Cut the squid hoods along one side and open out.
  2. Score the inside of the hoods with a small sharp knife in a criss-cross pattern without cutting all the way through, this will allow the squid to curl during cooking.
  3. Cut each hood into eight pieces.
  4. Sprinkle the squid with combined pepper, salt and lemon pepper seasoning.
  5. Heat the oil in a wok or large pan.
  6. Stir-fry the squid, in batches, until curled and just cooked through.
  7. Serve with cucumber salad; Combine cucumber, shallot, tomatoes, peanuts and mint.
  8. Add the combined vinegar and oil and mix through gently.

Serves 6 as an entrée or 4 as main meal.

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