HARISSA SQUID WITH GRILLED CAPSICUM SALAD

SERVES 4 / PREPARATION 20 MINUTES / COOKING 15 MINUTES

I like to make my own harissa when I have time – it’s perfect for keeping in the fridge until required. I was inspired to use sun-dried tomatoes in the harissa after reading Ana Sortun’s delightful Spices: Flavours of the Eastern Mediterranean.

HARISSA (MAKES ABOUT 1 CUP)

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

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

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

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.

WINE A crisp, dry sauvignon blanc. Try the Esk Valley Marlborough Sauvignon Blanc 2017.