Salt and Pepper Squid with Cucumber Salad

500gr cleaned squid hoods

½ tsp. cracked black peppercorns

½ tsp lemon pepper seasoning

1 tsp. sea salt

1 tbsp. peanut oil

Cucumber Salad:

1 (130gr) Lebanese cucumber, sliced thinly

2 shallots, sliced thinly

250gr cherry tomatoes, halved

1/3 cup roasted peanuts, chopped coarsely

1 tbsp. peanut oil

1 tbsp red wine vinegar

½ cup fresh mint leaves

• Cut the squid hoods along one side and open out.

• Score the inside of the hoods with a small sharp knife in a criss-cross pattern without cutting all the way through, this will allow the squid to curl during cooking.

• Cut each hood into eight pieces.

• Sprinkle the squid with combined pepper, salt and lemon pepper seasoning.

• Heat the oil in a wok or large pan.

• Stir-fry the squid, in batches, until curled and just cooked through.

• Serve with cucumber salad; Combine cucumber, shallot, tomatoes, peanuts and mint.

• Add the combined vinegar and oil and mix through gently.

• Serves 6 as an entrée or 4 as main meal.