Deliciously spicy charred squid with cucumber, capers, parsley, and Banhoek Chili Oil

Charred Squid, Cucumber, Capers, Parsley, Banhoek Chili Oil

Serves 4

Charred squid and cucumber are a superb combination. Finish this simple dish with a lashing of Banhoek Chili 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
Fresh lemon
Lashings of Banhoek Chili Oil.
Hand full of crispy onion (onion flakes from your local spice shop will do)

Cooking Instructions:

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 Chili Oil and fresh lemon. Serve immediately.

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