Mint and dill salad with spicy grilled calamari
This is a terrific combination - mint, dill and lemon juice with charry spices. You could easily use salmon instead of calamari, or try it with chicken or lamb, diced on a skewer.
Photo: Marina Oliphant
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- 1kg calamari - preferably small, cleaned
- 1 clove garlic
- 4 coriander roots and stems (keep the leaves for the salad), well washed
- 1 tbsp cumin
- 1/2 tbsp paprika
- 4 tbsp olive oil
- half a bunch watercress, lamb's tongue lettuce, or cos lettuce, finely sliced
- 2 tbsp chopped dill
- 1 cup mint leaves, roughly chopped
- 1/3 cup coriander leaves
- half a red onion, finely sliced
- juice of 1 lemon
- extra virgin olive oil
- salt and pepper
Cut the body of the calamari into small pieces and score the flesh lightly if you wish - this can help tenderise the calamari, especially if it's large. Cut the legs into manageable lengths.For the marinade: Pound the garlic and coriander in a mortar and pestle until it is a paste (or combine in a blender). Mix in the cumin, paprika and oil and rub into the calamari. Marinate in the fridge for 30 minutes.
For the salad
Prepare the salad before you grill the calamari. Pick the watercress into little branches, rinse and gently spin dry (or wash and do the same with the other lettuces). Combine with the herbs and onion and set aside.
Grill the calamari either on a barbecue or grill plate until just cooked (depending on the thickness this will take 2-3 minutes on both sides). Season with salt and squeeze over the juice of half a lemon.
Season the salad and dress with remaining lemon juice and olive oil.
Toss the grilled calamari through the salad and serve immediately.
This recipes is featured in the book, Autumn is available now in all good bookstores RRP $34.95. To order direct call 1300 656 059 or visit www.smh.com.au/store