Grilled Squid With Pumpkin Seed Pesto (Africa)

Ingredients

• 3 tomatoes
• 900 g squid
• 100 g rocket

for the pesto (use 1 cup)

• 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

Directions

1. 1

   Blanche, skin and seed the tomatoes. Cut the remaining tomato flesh into a neat dice.

2. 2

   Season the squid with salt and pepper and grill on a hot griddle plate or sauté in a fiercely hot wok. Remove the squid from the heat and place in a large bowl.

3. 3

   Add one tablespoon of the pesto followed by the chopped tomato and mix together.

4. 4

   Add the rocket just before serving, toss and plate, garnishing with the rest of the pesto.

5. 5

   For the pesto: Put all the ingredients except the oil into a pestle and mortar and grind into a rough paste.You can use a food processor to make this quick. Thin the mixture out with the oil. Season the pesto with salt and pepper.