Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Cuttlefish with green tomato, mint and labne


You'll need

1 tbsp dukkah (see note) 6 labne (see note) 4 small green tomatoes, thinly sliced ½ telegraph cucumber, half peeled and cut into 1cm dice 1/3 cup each of (loosely packed) mint and coriander leaves, thinly sliced ¼ cup dill sprigs, coarsely torn 1 green onion, thinly sliced widthways 1 long green chilli, thinly sliced widthways 1 clove of garlic, pounded using a mortar and pestle 1 lemon, half of rind finely grated, juiced, plus lemon wedges to serve 100 ml extra-virgin olive oil 6 (about 1kg) cuttlefish, cleaned and tentacles reserved ½ tsp coarsely ground white pepper Pinch dried crushed chilli 2 tbsp olive oil

Method

  • 01
  • Scatter dukkah over a plate, then gently roll labne to coat. Refrigerate until required.
  • 02
  • 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.
  • 03
  • 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.
  • 04
  • Arrange labne on a serving platter, scatter over green tomato salad, top with cuttlefish and serve with lemon wedges.
Note 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.

At A Glance

  • Serves 2 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 2 people

Drink Suggestion

Young Hunter semillon.

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×