Rohan Anderson

Serving size: Serves 4
Cooking time: Less than 60 minutes

Cuttlefish & summer veg shred

INGREDIENTS

3 whole capsicums (any colour you like)
2 eggplants, sliced lengthways
1/2 cup chopped parsley
2 large cuttlefish, trimmed & cleaned
150g soft goat’s cheese
2 tbsp olive oil
1 lemon, halved

Equipment: Sharp knife; chopping board; foil; 2 large mixing bowls; tongs

METHOD

Roast capsicum in hooded barbecue on high for about 10 to 15 mins until skin is blackened and capsicum is soft. Remove, cover with foil and allow to cool. When cool, peel skin off and transfer flesh to mixing bowl.

Place eggplant in second mixing bowl. Pour over olive oil and toss well to coat.

Grill eggplant on barbecue for 8 to 10 mins, turning occasionally. Set aside to cool in bowl with capsicum.

Cut veg into long “shredded” strips. Place back in mixing bowl, add parsley and goat’s cheese and toss well to combine.

Score cuttlefish with sharp knife. Barbecue cuttlefish very quickly on high heat. It will only need about 1 min on each side. When cooked, slice cuttlefish into long slivers.

Serve Place veg on serving plates, top with barbecued cuttlefish and drizzle with olive oil and a squeeze of lemon juice.