Deliciously spicy charred squid with cucumber, capers, parsley, and Banhoek Chilli Oil
Charred Squid, Cucumber, Capers, Parsley, Banhoek Chili Oil
Charred squid and cucumber are a superb combination. Finish this simple dish with a lashing of Banhoek Chilli Oil for a simple, elegant meal.
500g large squid, tubes cleaned and cut into quarters
3 tablespoons of olive oil.
1⁄2 large cucumber, peeled, seeded and sliced
2 table spoons of capers
1/2 red onion, thinly sliced
2 table spoons whole parsley
1 crushed garlic clove
Lashings of Banhoek Chilli Oil.
Hand full of crispy onion (onion flakes from your local spice shop will do)
Pre-heat your gas braai or prepare a wood fire.
Toss the squid with olive oil and set aside.
Mix the cucumber, capers, red onion, parsley and garlic together in a large mixing bowl.
Char the squid at high heat, it will only take a minute or two. Take it directly from the heat and
toss with the rest of the ingredients.
Season, finish with Banhoek Chilli Oil and fresh lemon. Serve immediately.