Ingredients

3 tomatoes
900 g squid
100 g rocket
2 cups pumpkin seeds
3 green chilies
15 g lemon zest
6 garlic cloves
3 tablespoons black mustard seeds , roasted
3 tablespoons coriander seeds , roasted
80 ml lemon juice
200 ml pumpkin seed oil
Grilled squid is a popular dish in many coastal regions of Africa, often enjoyed during outdoor barbecues or as a simple weeknight dinner. The addition of pumpkin seed pesto gives this dish a unique twist and a burst of flavor. Pumpkin seeds were first cultivated in Mexico over 7000 years ago, and have since become a staple ingredient in many cuisines around the world. The recipe is easy to make and can be customized to taste by adjusting the amount of chilies in the pesto.

Instructions

1.Clean the squid by removing the head, quill, and innards, and score the flesh on both sides in a criss-cross pattern.
2.Brush the squid with oil and grill over medium heat for about 5 minutes on each side, or until cooked through.
3.In a food processor, combine the pumpkin seeds, chilies, garlic, roasted mustard seeds, coriander seeds, lemon zest, and lemon juice. Pulse until a paste forms.
4.Slowly add the pumpkin seed oil to the paste while pulsing, until it reaches a pesto-like consistency.
5.Serve the grilled squid on a bed of rocket with a dollop of pumpkin seed pesto on top.

PROS

Squid is a low-fat and low-calorie source of protein, and the pumpkin seed pesto adds a flavorful twist to this classic seafood dish.

This recipe is easy to make and perfect for a summer barbecue or dinner party.

CONS

Squid can be a tricky protein to cook and may be tough if overcooked.

Not everyone may enjoy the unique flavor and texture of squid and pumpkin seed pesto.

HEALTH & BENEFITS

Squid is a good source of protein, essential amino acids, and minerals like calcium and iron.
Pumpkin seeds are high in antioxidants, healthy fats, and fiber, and have been linked to improving heart health and reducing inflammation.

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