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Grilled Squid, Cucumber, Capers, Fennel and Lemon

Grilled Squid, Cucumber, Capers, Fennel and Lemon
Enjoy this fresh take on grilled squid from chef Bertus Basson.
This grilled squid recipe is a must try on the braai from chef Bertus Basson

Grilled Squid, Cucumber, Capers, Fennel and Lemon

3shares Share0 Tweet0 Share0 Print0 Email3Enjoy this fresh take on grilled squid from chef Bertus Basson. Wine suggestion Hidden Valley… Recipes Grilled Squid, Cucumber, Capers, Fennel and Lemon European Print This
Serves: 4
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 2 heads of baby gem lettuce, washed
  • 10g chopped parsley
  • 20g chopped capers
  • 2 chillies, sliced
  • 10 small tomatoes, halved
  • 100g shaved cucumber
  • 100g shaved fennel bulb
  • 350g of squid, tubes cleaned and sliced open
  • olive oil
  • fresh lemon juice
  • salt and pepper

Instructions

  1. Dress the squid with olive oil and place on a hot fire. It will only take 20 seconds per side for a small squid to be cooked. Place all the ingredients in a large mixing bowl and add the squid, hot off the fire.
  2. Dress with olive oil, lemon juice, salt and pepper. Toss and serve on a large platter with crusty bread; feast on it immediately.

Wine suggestion Hidden Valley Sauvignon Blanc 2014

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