Ingredients Jump to Instructions ↓

  1. 2 (about 140g each) ripe tomatoes, finely chopped

  2. 1 small brown onion, halved, finely chopped

  3. 30g (1/3 cup) dried (packaged) multigrain breadcrumbs

  4. 1 tbs coarsely chopped fresh continental parsley Salt & freshly ground black pepper

  5. 3 large (about 140g each) cleaned squid hoods

  6. 150g green beans, topped, cut in half diagonally

  7. 120g (2/3 cup) burghul

  8. 350ml boiling water

  9. 60g pitted kalamata olives, drained, chopped

Instructions Jump to Ingredients ↑

  1. Method Preheat grill on high. Combine tomato, onion, breadcrumbs and parsley in a bowl. Season with salt and pepper. Spoon mixture into squid hoods and close the ends with toothpicks to secure. Cook under preheated grill, about 4cm from heat source, for 4-5 minutes each side or until just tender and brown. Meanwhile, cook beans in a saucepan of salted boiling water for 3 minutes or until tender crisp. Drain. Combine burghul and water in a saucepan over medium-low heat. Cook covered, stirring occasionally, for 5 minutes or until water is absorbed. Add olives to beans and stir to combine. Divide burghul among plates. Top with bean mixture. Cut each squid hood into 4 slices and place 3 slices on each plate.


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