| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Food, From, The, Village | 4 | Servings | |
INGREDIENTS
| 600 | Gram, 12 fillets and 12 | |
| head fresh | ||
| cuttlefish 1lb | ||
| 5oz | ||
| 275 | g | Broad beans, shelled 9 |
| 1/2lb | ||
| 70 | g | Spring onions, chopped 2 |
| 1/2oz | ||
| 70 | g | Mixed peppers, finely |
| chopped 2 | ||
| 1/2oz | ||
| 70 | g | Aubergine, finely chopped 2 |
| 1/2oz | ||
| 85 | g | Courgettes, finely chopped |
| 3oz | ||
| 115 | g | Tomatoes, skinned seeded and |
| chopped 4oz | ||
| 1 | t | Dried thyme |
| 2 | T | Fresh rosemary, chopped |
| 2 | T | Fresh dill, chopped |
| 3 | T | Olive oil |
INSTRUCTIONS
Pre-heat the grill until hot. Toss the cuttlefish with 1 tbsp of olive oil, thyme and rosemary and season with salt and pepper. Place on the grill pan under the grill for 10 minutes, turning half way through. Meanwhile, heat a large frying pan until hot and add 1 tbsp of olive oil and half the spring onions. Cook for 2 minutes before adding all the vegetables, except the broad beans. Cook for 5 minutes until tender. Remove from the pan and keep warm. Heat a medium frying pan until hot then add the remaining olive oil, spring onions and broad beans. Stir fry for 2-3 minutes until hot. Add the dill and season with salt and pepper. Divide the broad beans amongst 4 plates, place the cuttlefish on top with the ratatouille spooned over. Converted by MC_Buster. Per serving: 103 Calories (kcal); 10g Total Fat; (87% calories from fat); 1g Protein; 3g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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