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Cuttlefish with white-bean tabbouleh

Name: Cuttlefish with white-bean tabbouleh
Prep time: 35 min
Cook time: 5 min
Total time: 40 min
Yield: 4
Ingredients: 2 vine-ripened tomatoes; 2 tablespoons burghul (cracked wheat); 400g can cannellini beans, rinsed, drained; 1 tablespoon olive oil; 10 cleaned cuttlefish tubes (300g total), halved, scored (see note); 1 1/2 cups roughly chopped flat-leaf parsley; 1 Lebanese cucumber, finely chopped; 2 tablespoons lemon juice

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by Kate Nichols

Food producer

Oct 03, 2015

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

2 vine-ripened tomatoes
2 tablespoons burghul (cracked wheat)
400g can cannellini beans, rinsed, drained
1 tablespoon olive oil
10 cleaned cuttlefish tubes (300g total), halved, scored (see note)
1 1/2 cups roughly chopped flat-leaf parsley
1 Lebanese cucumber, finely chopped
2 tablespoons lemon juice

Method

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.