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Warm Cuttlefish and green bean salad

  • September 13, 2015
  • By Carly Neave

Warm Cuttlefish and green bean salad

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.

Warm Cuttlefish and green bean salad

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!

Warm Cuttlefish and green bean salad


Warm Cuttlefish and green bean salad
 
Prep time
Cook time
Total time
 
Warm Cuttlefish and green bean salad
Author:
Serves: 2 servings
Ingredients
Salad
  • 300g Cuttlefish
  • 2 New potatoes
  • 40g Green beans
  • 20g Cherry tomatoes
  • 20g Black olives
  • 20g Capers
  • ½ Red onion, chopped finely
  • Large pinch of salt and cracked black pepper.
  • 2 Tbs Coconut oil
Mixed Herb Pesto
  • 2 Tbs chopped fresh Parsley
  • 2 Tbs chopped fresh Coriander
  • 2 Tbs chopped fresh Mint Leaves
  • 1 Garlic clove
  • 2 tbs extra virgin olive oil
  • Juice of ½ lemon
Instructions
  1. Make the pesto by chopping and mixing all the ingredients together and set aside.
  2. Heat the coconut oil in a pan on a medium heat and add the onions and garlic, sauté.
  3. Once sautéed, add the cherry tomatoes, black olives and capers. Season lightly with salt and pepper and set aside.
  4. Blanch new potatoes and green beans in a pot of boiling salted water until cooked.
  5. In another pan, add 1 tbs of coconut oil on a high heat.
  6. Score the fish in a diamond pattern on one side and place the fish 'diamond side' down for 3-4 minutes. Turn over and cook for an additional 2-3 minutes.
  7. Plate up the green bean salad and top with the Cuttlefish.
  8. Drizzle over the pesto and serve warm.

 

By Carly Neave, September 13, 2015 Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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Carly Neave

Hello and welcome! I'm Carly, originally from London but currently enjoying a little adventure in Dubai. A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!

About Me
Hi, I'm Carly!
A travel and wellness blogger exploring the world one step at a time. Think fabulous food at undiscovered gems, unique destinations, skin care obsessions and so much more. This is my life, I hope you enjoy the ride!
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