CUMIN-SPICED CALAMARI WITH RADISH SALAD
SERVES 4 PREP 25 MINS COOK 5 MINS $2.80 A SERVE
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.