Monday, 2 June 2014

Spicy Grilled Squid with Hummus and Pine Nuts

This is deceptively easy to make and so so tasty. It would be really good as an appetizer at a dinner party or just a light lunch or supper.

Spicy Grilled Squid with Hummus and Pine Nuts
(From The Times Eat!)
(Serves 4)

8 baby squid
2 tsp cumin seeds, roasted
1 tsp coriander seeds, roasted
1 tsp black peppercorns
2-3 garlic cloves, crushed
Sea salt
zest 1 lemon, grated
1 tbsp dried sage
2-3 tbsp olive oil, plus extra
1-2 tbsp pine nuts
small bunch of parsley, finely chopped

Make the marinade. Using a pestle and mortar, pound the cumin and coriander seeds with the peppercorns. Beat in the crushed garlic, salt, lemon zest and sage. Bind with the oil.

Using a sharp knife, score the squid in a criss-cross pattern and rub them and the tentacles with the spicy marinade. Set aside for 30 mins.

Heat a griddle pan and dry roast the pine nuts. Tip them onto a plate, return the pan to the heat and brush it with a little oil. Place the marinated squid in the pan and cook for a min on each side – they will curl up.

Spoon some hummus into the bottom of each dish and top with the squid. Scatter over the pine nuts, dust with paprika and  sprinkle with parsley. Serve with lemon wedges.

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