Recipes
BBQ Cuttlefish In A Salad
Even though cuttlefish usually end up in risottos, in this recipe combined with various veggies and spices they come across as supreme delicacy – for true seafood fans.
This recipe has been developed in accordance with the Heart Foundation recipe development guidelines.
| Preparation time | 35 min |
|---|---|
| Energetic value | 392 kcal / 1639 kJ |
Ingredients
 | 4 |
|---|---|
| 600 g | smaller sized cuttlefish |
| 200 g | cherry tomatoes, cut in quarters |
| 8 | olives (seedless, sliced) |
| 600 g | cucumber, partially peeled |
| Sunflower oil for BBQ | |
| 1 tsp | Vegeta Delight stock powder |
| 100 ml | olive oil |
| 1 clove | garlic, crushed |
| 5 tbsp | parsley, chopped |
| 1/3 cup | orange juice |
| 1 tbsp | lemon juice |
Preparation
- Clean, wash and tap dry the cuttlefish with a paper towel.
- In a larger bowl place cherry tomatoes and olives. Remove the seeds from the cucumbers, slice and add in the bowl.
- Heat up the BBQ open grill plates well, spread with oil and grill the cuttlefish, each side 3-4 minutes. Remove from the BBQ, sprinkle with Vegeta Delight stock and add to the prepared salad.
- Dressing: Combine olive oil, garlic, parsley, orange juice and lemon juice. Mix well and pour over the salad.
Tip
Take care not to overcook the cuttlefish as they can become too tough and chewy.
You can use squid instead of cuttlefish in this recipe.
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