Quick & Easy

Grilled cuttlefish with semi-dried tomatoes salad




1.Halve cuttlefish lengthways, score insides in crosshatch pattern then cut into 5cm strips. Combine cuttlefish in medium bowl with oil, rind, juice and garlic. Cover, refrigerate 5 minutes.
2.Meanwhile, combine rocket, tomato, onion, capers and cheese in large bowl.
3.Drain cuttlefish, discard marinade. Cook cuttlefish, in batches, on heated oiled grill plate (or grill or barbecue) until cooked through.
4.Add cuttlefish to salad with combined vinegar and extra oil, toss gently to combine

Related stories