650g Cuttlefish, cleaned

Spicy Orange Marinade
2 cloves garlic, crushed
2 teaspoons ground cumin
2 teaspoons ground cinnamon
1 teaspoon mild chilli powder
2 teaspoons brown sugar
1 large orange, zested and juiced

 

Cherry Tomato & Sprout Salad
1 punnet cherry tomatoes, halved
250g bean sprouts, tailed
70g snow pea sprouts
2 ripe avocados, sliced and dipped in lemon juice
¼ cup extra virgin olive oil

Make Spicy Orange Marinade: combine all ingredients and stir until sugar has dissolved.

Cut Cuttlefish hoods down one side and open out flat. Score the inside of the flesh with angled cuts, turn the hoods around and repeat so that the cuts form a crosshatched pattern. Slice into wide strips.

Pour marinade over Cuttlefish, cover and refrigerate for 30 minutes.

Heat a barbecue or char-grill plate.

Make Cherry Tomato & Sprout Salad: combine all ingredients and toss gently to combine.

Remove Cuttlefish from the marinade and cook over a high heat for 1-2 minutes, turning occasionally, until it turns opaque.

Toss Cuttlefish through salad and serve.