This Cuttlefish salad is perfection! Simple, tasty and light. If you’ve been scrolling through my blog recently you’ll see that I just visited the Banyan Tree Resort to try out their new Soul Food Experience. A morning of shopping for fresh ingredients with one of their trained chefs followed by a cookery class and lovely dining experience. It was a truly memorable weekend, most significantly for the food that we made and ate. The fish was from the local market, caught that morning and it tasted just as fresh as it sounds. I have never cooked Cuttlefish before and when you combine it with simple and classic ingredients – It’s a dish truly worth sharing!
If you want to read a little more about the Soul Food experience then see here.
I’m not a huge fan of new potatoes so the salad was perfect for me with the tasty vegetables alone but the addition does make it into a great main dish meal so I have included the full recipe below. The classic recipe, courtesy of the Banyan Tree, includes cooking with olive oil but I have substituted it for my much-loved coconut oil, along with a few additional minor changes. You’re looking for a golden colour on the ‘diamond’ scored side of the fish but pay attention to the time as a rubbery Cuttlefish salad ain’t so tasty!
It’s definitely one of my new favourites; delicious and healthy!
