Cuttlefish with white-bean tabbouleh

Cooking Fish Cuttlefish with white-bean tabbouleh

This light and lovely lunch idea is perfect for the hot summer months.

Lables: Low carb Low fat Low kilojoule Lower gi Egg free Lactose free Milk free Peanut free Sesame free Soy free Tree nut free
  1. Finely chop tomatoes, then scrape into a bowl with any juices, beans and burghul. Stir, then set aside for about 30 minutes for the burghul to soak up the tomato juices and soften.
  2. Heat oil in a large non-stick frypan over medium-high heat. In 2 batches, cook cuttlefish, stirring, for 2 minutes until opaque and beginning to turn golden.
  3. Add the parsley, cucumber and lemon juice to the bean mixture and toss to combine. Add the cuttlefish and any pan juices and season to taste with sea salt and freshly ground black pepper. Divide among plates and serve immediately.

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2 vine-ripened tomatoes
2 tbsp burghul
400g can cannellini beans, rinsed, drained
1 tbsp olive oil
10 cleaned cuttlefish tubes , halved, scored
1 1/2 cups roughly chopped flat-leaf parsley
1 Lebanese cucumber, finely chopped
2 tbsp lemon juice

Adv

Autors
Preparation time
35
Cooking time
05
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Fish
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