Name: Char-grilled cuttlefish, rocket and parmesan salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram cuttlefish hoods; 2 tablespoon olive oil; 1 tablespoon lemon rind, finely grated; 1/3 cup (80ml) lemon juice; 1 clove garlic, crushed; 150 gram rocket (arugula); 150 gram semi-dried tomatoes, drained, chopped coarsely; 1 small_piece (100g) red onion, sliced thinly; 1 tablespoon drained baby capers, rinsed; 75 gram parmesan cheese, shaved; 2 tablespoon balsamic vinegar; 1/3 cup (80ml) olive oil, extra

Ingredients

1 kilogram cuttlefish hoods

2 tablespoon olive oil

1 tablespoon lemon rind, finely grated

1/3 cup (80ml) lemon juice

1 clove garlic, crushed

150 gram rocket (arugula)

150 gram semi-dried tomatoes, drained, chopped coarsely

1 small_piece (100g) red onion, sliced thinly

1 tablespoon drained baby capers, rinsed

75 gram parmesan cheese, shaved

2 tablespoon balsamic vinegar

1/3 cup (80ml) olive oil, extra

Method

1.Halve cuttlefish lengthways, score insides in crosshatch pattern then cut into 5cm (2-inch) strips. Combine cuttlefish with oil, rind, juice and garlic in medium bowl. Cover; refrigerate 10 minutes.

2.Meanwhile, combine rocket, tomato, onion, capers and cheese in large serving bowl.

3.Drain cuttlefish, discard marinade. Cook cuttlefish, in batches, on heated oiled grill plate (or grill or grill pan) until browned and cooked through.

4.Add cuttlefish to salad with combined vinegar and extra oil; toss gently to combine.

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Ingredients

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