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.

  • 10 mins cooking
  • Serves 6
  • Print


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
  • 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.

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