Paired with the Black Oystercatcher White Pearl.

“The White Pearl is a slightly wooded Semillon, Sauvignon Blanc blend which makes this a very nice food wine. We enjoy playing around with more oriental flavours when paring with this wine and the baby squid works really well with the chilli, garlic and lime.” 


Cut the baby squid tubes open and then in half or bite size pieces if you are using big tubes. Score a diamond shape into the soft flesh. Place the squid, chilli, garlic, zest and lime juice in a bowl and add 30 ml olive oil.

Heat a frying pan and place the scored side in the hot pan, turn after 30 seconds and cook until the flesh is white. Remove from the heat and set aside. Dust the tentacles in a little maize meal and deep fry until light brown, about 1 minute. Place on a sheet of kitchen towel to drain off the excess oil. Build your salad with the rocket then the spring onions and apple, slice and place the avocado on top with your baby squid and finish with the deep-fried tentacles and garnish with extra lime and some fresh coriander leaves.

Serve squid salad with a wasabi mayo and some crusty bread.

This salad is a perfect summer lunch and with it being the season for relaxing at the pool why not open a well-chilled bottle of the White Pearl and make the most of the sunshine?” 



800g cleaned baby squid tubes and tentacles

Olive oil

1-2 red chilli’s de-seeded and chopped

2 cloves of garlic, chopped

Salt and pepper to season

Zest & juice of 1 lime

1 packet of rocket

1 granny smith apple

4 spring onions

1 ripe avocado

1 fresh lime for garnish