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Chermoula-grilled calamari salad
Chermoula-grilled calamari salad
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Prep Time:
80 minutes
Cook Time:
10 minutes
Total Time:
90 minutes
Grilled calamari coated in chermoula atop a quick, healthy salad - ready in just 10 minutes!
Ingredients:
  • 1 long fresh red chilli, deseeded, chopped
  • 250.00 ml fresh continental parsley leaves
  • 250.00 ml fresh coriander leaves
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 5.00 gm paprika
  • 60ml (1/4 cup) fresh lemon juice
  • 18.20 gm extra virgin olive oil
  • 500g calamari, cut into 7cm pieces, scored
  • 1 red onion, finely chopped
  • 400g can chickpeas, rinsed, drained
  • 200g green beans, halved, steamed
  • 150g roasted red capsicum, not in oil, sliced
  • Lemon wedges, to serve
Instructions:
  • Combine chili, half of the parsley, half of the coriander, garlic, cumin, and paprika in a food processor and pulse until finely chopped. Add 2 tablespoons of lemon juice and 2 teaspoons of oil. Process until a smooth paste forms.
  • In a bowl, gently toss calamari with paste until well coated. Cover and refrigerate for 1 hour.
  • In a saucepan over medium-high heat, heat the rest of the oil. Sauté the onion for 3-4 minutes until light golden. Stir in the rest of the garlic, cumin, and paprika, cooking for 1 minute until fragrant. Add chickpeas, 1 tbs lemon juice, and 60ml (1/4 cup) water. Simmer briefly, then mash with a fork.
  • Preheat a chargrill pan on high heat. Lightly coat calamari with oil and grill for 1-2 minutes per side until perfectly cooked.
  • Spoon the chickpea mixture onto a serving plate, then layer with beans, capsicum, calamari, and the rest of the herbs. Serve with a side of lemon.

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