CUMIN-SPICED CALA­MARI WITH RADISH SALAD

SERVES 4 PREP 25 MINS COOK 5 MINS $2.80 A SERVE

Homes+ (Australia) - - EASY FOOD -

500g cleaned cala­mari hoods 1 tbsp ground cumin

2 cloves gar­lic, crushed

2 tbsp veg­etable or olive oil

2 tbsp tahini

1/3 cup Greek-style nat­u­ral yo­ghurt 1/3 cup lemon juice, plus lemon wedges, to serve 2 cups flat-leaf pars­ley leaves 1 bunch radishes, thinly sliced Le­banese bread, to serve

ONE Cut hoods in half and open out flat, in­side fac­ing up. Score in­side flesh in a criss-cross pat­tern, then cut into 4cm pieces. Com­bine cala­mari, cumin, half the gar­lic and half the oil in a bowl. Sea­son. Pre­heat a bar­be­cue flat plate over high heat. Cook cala­mari, turn­ing, for 1 min or un­til browned and just cooked through.

TWO Mean­while, place tahini, yo­ghurt, 2 tbsp wa­ter, re­main­ing gar­lic and 2 tbsp of the lemon juice in a bowl; stir to com­bine. Sea­son. THREE Place pars­ley, radish, re­main­ing juice and oil in a bowl; toss to com­bine. Sea­son. Serve cala­mari with tahini sauce, radish salad, bread and lemon wedges.

Buy fresh cleaned cala­mari hoods from the seafood counter or fish shops.

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