Ingredients
-
3
-
900
-
100
-
-
2
-
3
-
15
-
6
-
3
-
3
-
80
-
200
-
-
-
Directions
Grilled Squid With Pumpkin Seed Pesto (Africa), Pete Goffe-Wood’s variation on Graeme Shapiro’s recipe Haven’t tried yet but posted for WZT , This is a good entree salad I subbed scallops for the squid, and used half the amount because of their richness I also halved the pesto since it seemed like a lot I think a quarter of the pesto would still have been plenty There are some interesting flavors in this , This is a good entree salad I subbed scallops for the squid, and used half the amount because of their richness I also halved the pesto since it seemed like a lot I think a quarter of the pesto would still have been plenty There are some interesting flavors in this
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Steps
|
1
Done
|
Blanche, Skin and Seed the Tomatoes. Cut the Remaining Tomato Flesh Into a Neat Dice. |
|
2
Done
|
Season the Squid With Salt and Pepper and Grill on a Hot Griddle Plate or Saut in a Fiercely Hot Wok. Remove the Squid from the Heat and Place in a Large Bowl. |
|
3
Done
|
Add One Tablespoon of the Pesto Followed by the Chopped Tomato and Mix Together. |
|
4
Done
|
Add the Rocket Just Before Serving, Toss and Plate, Garnishing With the Rest of the Pesto. |
|
5
Done
|
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. |
