Serves 4 to 6
Ingredients
Cuttlefish
- 120 g cuttlefish
- 50 g Olive Oil
- 2 Chilli's chopped
- 10 basil leaves chopped
- ½ Lemon Zest
Salad and Dressing
- Rocket
- 20 Chopped mustard fruits
- 15 g Tomatoes diced
- 5 g Chilli's chopped
- 5 g watercress picked
- 5 g chervil
- ½ Lemon to graninsh
- 150 ml Olive Oil for dressing
- 50 ml Balsamic vinegar for dressing
- 1 teaspoon Dijon mustard For dressing
Method
Cuttlefish
- Clean and marinate cuttlefish in olive oil, chopped chillies, basil leaves and lemon zest.
- Sear cuttlefish on a hot grill for 2 minutes each side, remove from heat and slice.
- Toss in bowl with salad and pour dressing on top.
Salad and Dressing
- Add all salad ingredients to a bowl and mix with cuttlefish.
- For the dressing, mix vinegar with mustard and add olive oil slowly while whisking continuously to prevent mixture from splitting.
- Pour over Salad
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