Char-Grilled Cuttlefish, Rocket and Parmesan Salad
Ingredients Method 1.Halve cuttlefish lengthways, score insides in crosshatch pattern then cut into 5cm (2-inch) strips.
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Ingredients
- 1 kilogram cuttlefish hoods
- 2 tablespoons olive oil
- 1 tablespoon lemon rind, finely grated
- 1/3 cup (80ml) lemon juice
- 1 clove garlic, crushed
- 150 grams rocket (arugula)
- 150 grams semi-dried tomatoes, drained, chopped coarsely
- 1 small_piece (100g) red onion, sliced thinly
- 1 tablespoon drained baby capers, rinsed
- 75 grams parmesan cheese, shaved
- 2 tablespoons balsamic vinegar
- 1/3 cup (80ml) olive oil, extra
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