Grilled squid with pumpkin seed pesto

Courtesy Peter Goffe-Wood from Kitchen Cowboys in Salt River and a Master chef SA judge

Ingredients

3 tomatoes
900 g squid
100 g rocket
1 cup pumpkin seed pesto (recipe below)

Pumpkin Seed Pesto

2 cups pumpkin seeds
3 green chillies
15 g lemon zest
6 cloves garlic
3 tblsp black mustard seeds, roasted
3 tblsp coriander seeds, roasted
80 ml lemon juice
200 ml pumpkin seed oil

method

Blanche, skin and seed the tomatoes.
Cut the remaining tomato flesh into a neat dice.
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 into a large bowl.
Add one tablespoon of the pesto followed by the chopped tomato and mixture all together.
Add the rocket just before serving, toss and plate, garnishing with the rest of the pesto.

Preparation for Pumpkin Pesto

Put all the ingredients except the oil into a pestle and mortar and grind into a rough paste.
Thin the mixture out with the oil.
Season the pesto with salt and pepper.