Photo: Anna Pelzer
Cuttlefish in a mint dressing with grilled watermelon, spiced almonds and radish salad
18 ingredients
30 min + 30 min
Serves 4
openrecipes
This light, summery dish would make a real showstopper starter or light lunch. If you can’t get hold of cuttlefish, you can use squid or octopus instead.
Estimated Nutrition (whole recipe, rough)
340
Calories
2g
Protein
26g
Fat
27g
Carbs
Counts 9 of 15 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Watermelon | 1 cup diced (152g) | 46 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Almond | 1 almond (1.2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Cuttlefish | not in our table | 0 |
| Flower | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 10 fresh mint
- 50ml/2fl oz Chardonnay vinegar
- 2 tbsp light olive oil
- ¼ watermelon
- 8g chilli
- 2g black pepper
- 2g cumin
- 2g coriander seeds
- 2g fenugreek
- 2g rock salt
- 1 unwaxed lemonlemon
- 10g/¼oz caster sugar
- small knob unsalted butter
- 50g/2oz toasted flaked almonds
- 8 radishes
- 1 cuttlefish
- spicy edible flowers (such as nasturtium
- 2 whole peeled almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes