BARBECUED SQUID FATTOUSH

PREP + COOK TIME 50 MINUTES (+ REFRIGERATION) SERVES 4

1½ teaspoons cumin seeds

1 teaspoon ground coriander

2 cloves garlic, crushed

½ teaspoon dried chilli flakes

¼ cup (60ml) olive oil

2 tablespoons lemon juice

6 medium squid hoods (720g),

with tentacles

3 medium tomatoes (450g),

chopped coarsely

1½ teaspoons sea salt flakes 1 lebanese cucumber (130g), halved lengthways, seeded, chopped coarsely

1 cup fresh mint leaves

1 cup fresh flat-leaf parsley leaves 2 wholemeal pita breads, split in half

1 Stir seeds and ground coriander in a small frying pan over medium heat for 2 minutes or until toasted and fragrant. Transfer mixture to a medium bowl with garlic, chilli, olive oil and juice; stir to combine. Reserve 2 tablespoons of the spice mixture in a small jug.

2 To clean squid hoods, pull head and tentacles with the internal sac away from the hood. Cut the tentacles from the head just below the eyes; discard head. Remove and discard side fins and skin from hoods with salted fingers. Wash the hoods and tentacles thoroughly; pat dry with paper towel.

3 Place a cook’s knife flat inside one of the squid hoods. Using a second knife, slice squid crossways at 2cm intervals (as if you’re cutting it into rings; the knife will prevent you cutting all the way through the squid). Repeat with remaining squid. Add squid hoods and tentacles to spice mixture in bowl; toss to coat. Refrigerate for 2 hours.

4 Meanwhile, place tomato in a colander, sprinkle with salt; stand for 10 minutes. Transfer tomato to a medium bowl, add cucumber, mint and parsley; toss gently to combine.

5 Heat a lightly oiled grill plate (or grill or barbecue); cook pita until toasted on both sides. Remove from heat. Cook squid hoods and tentacles until squid is just cooked through.

6 Break the pita into pieces. Add half the pita pieces to tomato mixture with reserved spice mixture; toss gently to combine. Serve squid with fattoush salad and remaining pita.