HARISSA SQUID WITH GRILLED CAPSICUM SALAD
GINNY GRANT
tags:salad, Ginny Grant, harissa squid, capsicum
Serves
4Preparation
20 minCook
15 minIngredients
HARISSA | |
10 large dried chillies | |
1 tablespoon cumin seeds | |
1 tablespoon coriander seeds | |
2 teaspoons caraway seeds | |
1 teaspoon sea salt | |
12 sun-dried tomatoes in oil | |
2 cloves garlic | |
¼ cup olive oil, plus extra for topping the jar | |
FOR THE SQUID & SALAD | |
4 squid, cleaned | |
2 tablespoons extra virgin olive oil | |
2-3 tablespoons harissa | |
4 red capsicums | |
2 green tomatoes, cut into wedges | |
1 preserved lemon, thinly sliced | |
1 cup coriander leaves, roughly chopped | |
crusty bread to serve |
WINE MATCH
A crisp, dry sauvignon blanc. Try the Esk Valley Marlborough Sauvignon Blanc 2017.
I like to make my own harissa when I have time – it’s perfect for keeping in the fridge until required. I was inspired to use sun-dried tomatoes in the harissa after reading Ana Sortun’s delightful Spices: Flavours of the Eastern Mediterranean.
Instructions
1. | HARISSA (MAKES ABOUT 1 CUP) |
2. | Pour boiling water over the chillies and allow to steep for 30 minutes. |
3. | Toast the cumin, coriander and caraway seeds in a dry pan until fragrant then crush to a powder with the salt using a mortar and pestle. |
4. | Drain the chillies, cut open and remove most of the seeds if you don’t want the harissa to be excessively hot |
5. | Put all the ingredients in a blender and process until smooth, adding a touch of water if necessary to get a smooth paste. |
6. | Put into a sterilised jar and cover the top with a slick of olive oil. |
7. | Keeps in the fridge for months. |
8. | FOR THE SQUID & SALAD |
9. | Open out the squid bodies, score the inside in a criss-cross pattern, then cut the bodies in half and each half into 4 triangular pieces |
10. | Pat dry and put into a container with 1 tablespoon each of extra virgin olive oil and harissa. |
11. | Leave to marinate for 30 minutes. |
12. | Meanwhile, heat a grill or barbecue, cut the capsicums into wedges and grill until just tender. |
13. | Mix in a bowl with the remaining oil and harissa, along with the green tomatoes and preserved lemon |
14. | Heat a grill or frying pan, season the squid pieces with sea salt and add to the grill or frying pan in batches, scored side down. |
15. | Grill for 30 seconds until the edges start to lift up, then flip over and cook for another 10-20 seconds or until the squid curls. |
16. | Add to the bowl of capsicums. |
17. | Add the coriander, season to taste and put onto a platter. |
18. | Serve with crusty bread. |
Recipes & food styling Ginny Grant / Photography & styling Tamara West
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