Name: Cumin-spiced calamari with radish salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: 500 gram calamari hoods, cleaned; 1 tablespoon ground cumin; 2 clove garlic, crushed; 2 tablespoon vegetable or olive oil; 2 tablespoon water; 2 tablespoon tahini paste; 1/3 cup greek-style natural yoghurt; 1/3 cup lemon juice, plus lemon wedges, to serve; 2 cup flatleaf parsley leaves; 1 bunch radishes, thinly sliced; lebanese bread, to serve

Ingredients

500 gram calamari hoods, cleaned

1 tablespoon ground cumin

2 clove garlic, crushed

2 tablespoon vegetable or olive oil

2 tablespoon water

2 tablespoon tahini paste

1/3 cup greek-style natural yoghurt

1/3 cup lemon juice, plus lemon wedges, to serve

2 cup flatleaf parsley leaves

1 bunch radishes, thinly sliced

lebanese bread, to serve

Method

1.Cut hoods in half and open out flat, inside facing up. Score inside flesh in a crisscross pattern, then cut into 4cm pieces.

2.Combine calamari, cumin, half the garlic and half the oil in a bowl. Season.

3.Preheat a barbecue plate over high heat.

4.Cook calamari, turning, 1 minute, or until browned and just cooked.

5.Meanwhile, place water, tahini, yoghurt, remaining garlic and 2 tablespoons lemon juice in a bowl; stir to combine. Season.

6.Place parsley, radish, remaining juice and oil in a bowl; toss to combine. Season.

7.Serve calamari with tahini sauce, radish salad, bread and lemon wedges.

Buy fresh cleaned calamari hoods from the seafood counter or fish shops; frozen may also be available. If you have time, marinate calamari for 1 hour. To avoid tough calamari, barbecue it until just cooked. Swap calamari for baby octopus.
Note

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Ingredients

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