Cuttlefish’s meaty texture requires quick cooking to prevent it from becoming tough.
Ingredients
Method
Main
1.Scatter dukkah over a plate, then gently roll labne to coat. Refrigerate until required.
2.Combine green tomato, cucumber, herbs, green onion, chilli and garlic in a bowl and toss gently to combine. Add lemon rind and juice and extra-virgin olive oil, season to taste with sea salt and freshly ground white pepper and set aside.
3.Cut cuttlefish into large triangular pieces, transfer to a bowl, add white pepper, crushed chilli, season to taste with sea salt and toss to combine. Heat half the olive oil in a large frying pan over high heat until just smoking. Add half the cuttlefish and cook, turning occasionally, for 1-2 minutes or until just cooked through, then transfer to a plate. Wipe frying pan clean with absorbent paper and repeat with remaining oil and cuttlefish.
4. Arrange labne on a serving platter, scatter over green tomato salad, top with cuttlefish and serve with lemon wedges.
Dukkah, an Egyptian spice blend containing sesame seeds, is available from gourmet food stores and select delicatessens. Labne, small hand-rolled balls of drained yoghurt cheese, are available from Middle Eastern grocers. To make your own labne, drain yoghurt in a muslin-lined sieve for at least 24 hours or until firm, then roll into walnut-sized balls. Roll labne in herbs or spices to serve or store in a jar with infused oil in the refrigerator for up to 1 week.
Drink Suggestion: Young Hunter semillon. Drink suggestion by Max Allen
Notes
