Grilled Squid With Pumpkin Seed Pesto (Africa) |
|
 |
Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
Pete Goffe-Wood's variation on Graeme Shapiro's recipe. Ingredients:
3 tomatoes |
900 g squid |
100 g rocket |
2 cups pumpkin seeds |
3 green chilies |
15 g lemon zest |
6 garlic cloves |
3 tablespoons black mustard seeds, roasted |
3 tablespoons coriander seeds, roasted |
80 ml lemon juice |
200 ml pumpkin seed oil |
Directions:
1. Blanche, skin and seed the tomatoes. Cut the remaining tomato flesh into a neat dice.
2. 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.
3. Add one tablespoon of the pesto followed by the chopped tomato and mix together.
4. Add the rocket just before serving, toss and plate, garnishing with the rest of the pesto.
5. 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.
|
|