Grilled squid with pumpkin seed pesto

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


  • 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


  • 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.