Name: Salt and pepper squid with cucumber salad
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Salt and pepper squid; 500 gram squid hoods, cleaned; 1/2 teaspoon cracked black peppercorns; 1 teaspoon sea salt; 1/2 teaspoon lemon pepper seasoning; 1 tablespoon peanut oil; Cucumber salad; 1 (130g) lebanese cucumber, thinly sliced; 2 green onions (green shallots), thinly sliced; 250 gram cherry tomatoes, halved; 1/3 cup (50g) roasted peanuts, coarsely chopped; 1/2 cup fresh mint leaves; 1 tablespoon red wine vinegar; 1 tablespoon peanut oil

Salt and pepper squid with cucumber salad

A favourite Aussie starter dish, salt and pepper squid is beautiful enjoyed on it's own as an entree or accompanied with this fresh cucumber salad for a more substantial main meal.

Ingredients

Salt and pepper squid

500 gram squid hoods, cleaned

1/2 teaspoon cracked black peppercorns

1 teaspoon sea salt

1/2 teaspoon lemon pepper seasoning

1 tablespoon peanut oil

Cucumber salad

1 (130g) lebanese cucumber, thinly sliced

2 green onions (green shallots), thinly sliced

250 gram cherry tomatoes, halved

1/3 cup (50g) roasted peanuts, coarsely chopped

1/2 cup fresh mint leaves

1 tablespoon red wine vinegar

1 tablespoon peanut oil

Method

1.Cut squid hoods along one side and open out. Score the inside of the hoods with a small sharp knife in a diagonal pattern without cutting all the way through (this will allow the squid to curl during cooking). Cut each squid hood into eight pieces. Sprinkle the squid with combined pepper, salt and lemon pepper seasoning.

2.Heat oil in a wok or large pan; stir-fry squid, in batches, until curled and just cooked through.

3.To make cucumber salad, combine cucumber, onions, tomatoes, peanuts and mint in a bowl. Add the combined vinegar and oil and mix gently.

4.Serve squid with the cucumber salad.

You can ask your fishmonger to score the squid on the inside for you to cut down on the preparation time. This recipe is best made close to serving.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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