#HealthyFood #Recipes
INGREDIENTS
INSTRUCTIONS
- HARISSA
- 10 large dried chillies
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 2 teaspoons caraway seeds
- 1 teaspoon sea salt
- 12 sun-dried tomatoes in oil
- 2 cloves garlic
- ¼ cup olive oil, plus extra for topping the jar
- FOR THE SQUID & SALAD
- 4 squid, cleaned
- 2 tablespoons extra virgin olive oil
- 2-3 tablespoons harissa
- 4 red capsicums
- 2 green tomatoes, cut into wedges
- 1 preserved lemon, thinly sliced
- 1 cup coriander leaves, roughly chopped
- crusty bread to serve
INSTRUCTIONS
- HARISSA (MAKES ABOUT 1 CUP)
- Pour boiling water over the chillies and allow to steep for 30 minutes.
- Toast the cumin, coriander and caraway seeds in a dry pan until fragrant then crush to a powder with the salt using a mortar and pestle.
- Drain the chillies, cut open and remove most of the seeds if you don’t want the harissa to be excessively hot
- Put all the ingredients in a blender and process until smooth, adding a touch of water if necessary to get a smooth paste.
- Put into a sterilised jar and cover the top with a slick of olive oil.
- Keeps in the fridge for months.
- FOR THE SQUID & SALAD
- Open out the squid bodies, score the inside in a criss-cross pattern, then cut the bodies in half and each half into 4 triangular pieces
- Pat dry and put into a container with 1 tablespoon each of extra virgin olive oil and harissa.
- Leave to marinate for 30 minutes.
- Meanwhile, heat a grill or barbecue, cut the capsicums into wedges and grill until just tender.
- Mix in a bowl with the remaining oil and harissa, along with the green tomatoes and preserved lemon
- Heat a grill or frying pan, season the squid pieces with sea salt and add to the grill or frying pan in batches, scored side down.
- Grill for 30 seconds until the edges start to lift up, then flip over and cook for another 10-20 seconds or until the squid curls.
- Add to the bowl of capsicums.
- Add the coriander, season to taste and put onto a platter.
- Serve with crusty bread.