Directions:
- Blanche, skin and seed the tomatoes. Cut the remaining tomato flesh into a neat dice.
- Season the squid with salt and pepper and grill on a hot griddle plate or sauté in a fiercely hot wok. Remove the squid from the heat and place in a large bowl.
- Add one tablespoon of the pesto followed by the chopped tomato and mix together.
- Add the rocket just before serving, toss and plate, garnishing with the rest of the pesto.
- For the pesto: Put all the ingredients except the oil into a pestle and mortar and grind into a rough paste.You can use a food processor to make this quick. Thin the mixture out with the oil. Season the pesto with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1831.45 Kcal (7668 kJ) | ||
| Calories from fat | 507.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 56.42g | 87% | |
|---|---|---|---|
| Cholesterol | 2414.04mg | 805% | |
| Sodium | 831.9mg | 35% | |
| Potassium | 5625.64mg | 120% | |
| Total Carbs | 75.84g | 25% | |
| Sugars | 16.31g | 65% | |
| Dietary Fiber | 15.49g | 62% | |
| Protein | 253.26g | 507% | |
| Vitamin C | 461mg | 768% | |
| Vitamin A | 5mg | 167% | |
| Iron | 379.5mg | 2109% | |
| Calcium | 1063.6mg | 106% | |
| Amount Per 100 g | |||
| Calories | 85.44 Kcal (358 kJ) | ||
| Calories from fat | 23.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.63g | 87% | |
|---|---|---|---|
| Cholesterol | 112.62mg | 805% | |
| Sodium | 38.81mg | 35% | |
| Potassium | 262.45mg | 120% | |
| Total Carbs | 3.54g | 25% | |
| Sugars | 0.76g | 65% | |
| Dietary Fiber | 0.72g | 62% | |
| Protein | 11.82g | 507% | |
| Vitamin C | 21.5mg | 768% | |
| Vitamin A | 0.2mg | 167% | |
| Iron | 17.7mg | 2109% | |
| Calcium | 49.6mg | 106% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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