Grilled calamari with zhoug

The spicy zhoug is the perfect complement to the grilled calamari.

Serves 4

Prep

30M

Cook

10M

Total

40M

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“Zhoug is a fiery relish from Yemen, which I learnt from Greg Malouf,” says Hafner. “My version isn’t quite as hot. I really enjoy this fragrant relish that goes with grilled poultry and seafood or can be blended with tomatoes as a dip with bread and labne.”

Ingredients

750 gm calamari, cleaned, cut into 5cm pieces and scored

For drizzling: extra virgin olive oil

Juice of 2 lemons, or to taste

Zhoug

2 cups (loosely packed) coriander (about 1 bunch)

2 garlic cloves, crushed

1 green chilli, finely chopped

Seeds from 4 cardamon pods

1 tsp each caraway seeds and black peppercorns

50 ml olive oil

Method

Main

1.For zhoug, process ingredients in a blender, adding a small amount of water if necessary, until smooth and pouring consistency. Season to taste.

2.Heat a char-grill or barbecue to high. Toss calamari in a little oil, then grill in batches until just cooked and charred (1-2 minutes). Toss in zhoug, add lemon juice and a dash of extra-virgin olive oil and serve hot or warm.