BBQ Sumac Calamari with Freekeh and Herb Salad

Serves: 2 | Prep: 5 minutes | Cooking: 10-15 minutes | Dairy Free

INGREDIENTS

2 calamari hoods with wings attached, skin removed

2 garlic cloves, minced

1½ teaspoons sumac

1 tablespoon extra virgin olive oil

2 tablespoons lemon juice, plus wedges to serve

90g cracked freekeh, cooked (it cooks like rice 1:2)

150g broad beans, shelled or cannellini beans, cooked and drained

½ preserved lemon, rind only, finely shredded

½ bunch radishes, sliced

⅓ cup parsley

⅓ cup mint leaves

2 tablespoons pepitas

Salt and pepper

SHOPPING LIST

2 calamari hoods with wings attached

2 garlic cloves

Sumac

2 lemons

90g cracked freekeh

150g broad beans (or cannellini beans)

Jar preserved lemons

1 bunch radishes

1 bunch parsley

1 bunch mint leaves

25g pepitas

Salt and pepper

Extra virgin olive oil

UTENSILS LIST

Sharp knives

Large bowls x 2

Small saucepan

Strainer

Serving plate

Measuring cups/spoons

Weighing scales

METHOD

1. In a large bowl, combine the calamari, garlic, sumac and 2 teaspoons each of the olive oil and lemon juice. Season to taste, toss until the calamari is well coated, then set aside.
2. Meanwhile, cook the broad beans (or cannellini beans) in boiling water for 2 minutes. Drain, refresh in cold water and drain again. Slip broad beans from their pods and add to the freekeh with the preserved lemon, parsley, mint and the remaining olive oil, lemon juice and sumac. Season lightly (preserved lemon has a strong salty flavour) and toss to combine.
3. Pre-heat a barbecue or chargrill pan to high. Chargrill radish for 1-2 minutes, then add to the broad bean mix.
4. Cook calamari for 2–2½ minutes on each side until tender and lightly charred.
5. Divide freekeh between plates and scatter over the pumpkin seeds. Top with calamari
   and serve with lemon wedges.

Tip: Sumac is a rich purple coloured spice and can be purchased at specialty grocers and delis.