Grilled cuttlefish with chickpea and pepper salad

Ingredients

For 1 serving

• Cuttlefish220 g
• Cooked chickpeas120 g
• Bell peppers120 g
• Red onion30 g
• Parsley5 g
• Extra virgin olive oil12 g
• Lemon juiceto taste
• Saltto taste
• Black pepperto taste

Contains: shellfish,

In season: June – September

Method

1. Wash the peppers, remove the stalk, seeds and pith and cut into wide strips. Heat a griddle over high heat and cook them skin side down for 8–10 minutes, until the skin is blackened and blistered.
2. Put them in a bowl covered with a plate for 5 minutes: the steam loosens the skin. Peel them and cut into thin strips.
3. Meanwhile clean the cuttlefish: separate the head from the body, remove the bone, innards, skin, eyes and beak; rinse, dry and score the body in a criss-cross pattern without cutting through.
4. In a bowl combine the rinsed chickpeas, the peppers, the thinly sliced red onion, half the oil, salt and lemon juice.
5. Salt the cuttlefish and grill on the very hot griddle for 2–3 minutes per side, until opaque white and lightly charred.
6. Cut the cuttlefish into strips, dress with the remaining oil, pepper and chopped parsley and serve on the salad.