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Cuttlefish with green tomato, mint and labne

This seafood salad will take top billing at your table.

By Lisa Featherby
  • 20 mins preparation
  • 5 mins cooking
  • Serves 2
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Cuttlefish with green tomato, mint and labne
Cuttlefish’s meaty texture requires quick cooking to prevent it from becoming tough.


  • 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 cuttlefish, cleaned and tentacles reserved (about 1kg)
  • ½ tsp coarsely ground white pepper
  • Pinch dried crushed chilli
  • 2 tbsp olive oil


  • 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

  • Author: Lisa Featherby