Grilled Squid, Cucumber, Capers, Fennel and Lemon

Enjoy this fresh take on grilled squid from chef Bertus Basson.

Grilled Squid with Cucumber, Capers, Fennel and LemonTry this grilled squid recipe on the braai this weekend

Serves 4


  • 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


  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

Leigh Hermon

A journalist by trade, features writer on occasion and now the digital editor of SA Country Life. The first chance she gets, Leigh will tell you about a podcast she was recently listening to and how you simply have to make the move from radio. In a previous life, she once taught English on Jeju which left her with an insatiable craving for kimchi.

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