CATCH OF THE DAY

Think about including some fresh seafood on the menu this week

Grilled Calamari on Cavolo Nero Pesto

SERVES 4, COOK: 10 MINUTES

INGREDIENTS

2 tbsp extra-virgin olive oil

300g cleaned squid tubes (calamari), opened up, thickly sliced and scored, soaked in milk overnight in the fridge

1 garlic clove, crushed

Juice ½ lemon

Fresh herbs, if on hand

CAVOLO NERO PESTO

200g cavolo nero (or kale, stalks removed), chopped and boiled until soft (3 minutes), drained

½ preserved lemon rind, roughly chopped

1/3 cup (60g) pine nuts

½ garlic clove, crushed

¼ cup (60ml) extra-virgin olive oil

METHOD

1.Start by making the pesto. Place the boiled cavolo nero in a food processor with the chopped preserved lemon, pine nuts and garlic. Blitz until creamy, gradually adding the olive oil. Season with salt and pepper to taste.

2.Heat the olive oil in a chargrill pan over medium heat. Once hot, chargrill the squid for a few minutes on both sides. Add the garlic – make sure it doesn’t burn – then season with salt and pepper and squeeze over the lemon juice.