Recipe: Chargrilled Cuttlefish Salad with Beans, Tomato and Pesto

Sometimes Delicious Magazine publishes recipes that are easy to prepare, with ingredients that are easy to find, and not expensive. This is one - and Superman made it!
It was chosen for tonight's dinner as it is low carb and of course gluten and lactose friendly. I'm getting weighed in later in the week by my dietician Susie and I gotsta be svelte!
We used calamari - our local fishmonger looked at Superman blankly when he asked for cuttlefish. We also used Roma tomatoes that we roasted - fresh from one of my customer's farm : D
To learn how to clean squid, google it or look here http://www.youtube.com/watch?v=1fdPl777Ji0&feature=related

Recipe: Grilled Cuttlefish with Beans, Tomato and Pesto
Serves 4

• 400 g cuttlefish tubes, cleaned
• 1/4 cup (60 mL) EVOO
• 200 g green beans, trimmed
• 400 g can cannellini beans, rinsed & drained
• 1/2 red onion, thinly sliced
• 250 g cherry tomatoes, halved
• 1 tsp caster sugar
• 2 tbs lemon juice
• 1/4 cup (65 g) good quality basil pesto
• small basil leaves to serve

1. Cut cuttlefish tubes along one side and open out
2. Using sharp knife, lightly score the inside surface in fine criss-cross pattern
3. Place cuttlefish in a bowl; season and drizzle with 1 tbs of oil
4. Blanch green beans in boiling, salted water for 2 mins or until tender, then drain and refresh
5. Place in a bowl with the cannellini beans, onion and cherry tomatoes and then season
6. Char-grill the cuttlefish for 1 min either side until lightly charred and just cooked through
7. Halve, then place in a bowl and toss with pesto
8. To serve, arrange the bean salad on plates then top with cuttlefish and basil leaves