Name: Grilled cuttlefish with semi-dried tomatoes salad
Cook time: 35 min
Total time: 35 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; 150 gram semi-dried tomatoes, drained, chopped coarsely; 1 small red onion (100g), sliced thinly; 1 tablespoon drained baby capers, rinsed; 80 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

150 gram semi-dried tomatoes, drained, chopped coarsely

1 small red onion (100g), sliced thinly

1 tablespoon drained baby capers, rinsed

80 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 strips. Combine cuttlefish in medium bowl with oil, rind, juice and garlic. Cover, refrigerate 5 minutes.

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

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

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

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

Related stories

Subscribe and save up to 38%