Name: Risoni and barbecued calamari
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 500 gram calamari tubes, cleaned; 2 tablespoon olive oil; 1 lemon, zest finely grated and juiced, plus extra wedges, to serve; 1 clove garlic, crushed; 1 1/4 cup risoni pasta; 250 gram jar char-grilled capsicum, sliced; 1 red onion, finely sliced; 1/2 cup roughly chopped mint; 1/2 cup roughly chopped parsley, plus extra leaves, to serve; 1/2 cup small ligurian olives (or sliced black olives); 1/4 cup chopped pickled cucumber; 2 tablespoon capers; crusty bread, to serve

Ingredients

500 gram calamari tubes, cleaned

2 tablespoon olive oil

1 lemon, zest finely grated and juiced, plus extra wedges, to serve

1 clove garlic, crushed

1 1/4 cup risoni pasta

250 gram jar char-grilled capsicum, sliced

1 red onion, finely sliced

1/2 cup roughly chopped mint

1/2 cup roughly chopped parsley, plus extra leaves, to serve

1/2 cup small ligurian olives (or sliced black olives)

1/4 cup chopped pickled cucumber

2 tablespoon capers

crusty bread, to serve

Method

1.Cut slits in calamari tubes, 1cm apart, down both sides, leaving the centre of the tube uncut. Slice tubes into 3cm pieces and place in a shallow ceramic dish.

2.In a small jug, whisk oil, zest, juice and garlic together. Pour half over calamari, reserve remaining. Cover and chill until required.

3.In a large saucepan of boiling salted water, cook risoni following packet instructions. Drain and rinse under cold water, then drain again.

4.In a large bowl, combine risoni, capsicum, onion, herbs, olives,pickled cucumber, capers and reserved dressing. Season to taste and toss well.

5.Heat a chargrill or barbecue plate on high. Cook calamari 3-4 minutes, turning once, until just firm and lightly browned. Serve on a bed of risoni salad. Accompany with lemon wedges, parsley leaves and crusty bread.

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