Name: Salt and pepper squid salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 600 gram cleaned squid hoods; 1/4 cup (35g) plain flour; 1 fresh long red chilli, chopped finely; 1 teaspoon sea salt flakes; 1/2 teaspoon cracked black pepper; vegetable oil, for deep-frying; 50 gram mesclun; 1 red capsicum (150g), sliced thinly; 1 lebanese cucumber (130g), sliced thinly; 1/3 cup loosely packed fresh coriander leaves; 2 teaspoon olive oil; 1 lemon (140g), cut into wedges

Salt and pepper squid salad

Salt and pepper squid is always a winner. Long red chillies are generally milder than the smaller ones; if you like extra heat, then go ahead and include the big guns.