Ingredients
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1 Kg cuttlefish(about 6 pieces)
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2 tablespoons olive oil
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½ cup boiled quinoa
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½ zucchini, diced
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½ red pepper, diced
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½ yellow pepper, diced
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½ carrot, diced
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1 tablespoons spring onion, finely chopped
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Salt
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Ground black pepper
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Ingredients for the salad:
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1 pack washed mixed lettuce
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10 cherry tomatoes cut in half
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1 tablespoons crushed walnuts
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½ pomegranate, cleaned
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Balsamic dressing
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1 tablespoons olive oil
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1/3 teaspoon salt
Instructions
Put the previously boiled quinoa in a mixing bowl. Add the peppers, zucchini, carrot, spring onion, salt and pepper. Stir well.
Next, stuff the cuttlefish using a spoon. Then lay out the cuttlefish on a non-stick baking tray and drizzle them with olive oil. Cover them first with baking paper, then with aluminium foil. Bake in a pre-heated oven at 180 degrees Celsius for 20 minutes. Then uncover the cuttlefish and continue baking for another 10 minutes until golden brown.
Put all the salad ingredients in a bowl and mix carefully.
Serve the cuttlefish with the salad.
From Chef Noel Christo Bassil
