pink lake salt & pepper berry squid with harissa chickpeas

The amazing flavours of Pink Lake salt with fragrant pepper berries goes beautifully with calamari fried in olive oil, and the kick from the Harissa takes it to another level!

Enjoy this dish as a main serve for two, or as part of a large meal with family or friends.

Author

Tom Sarafian

Servings

2-4

Category

Seafood Dishes

Cuisine

Mediterranean

Ingredients

• 1kg fresh local calamari, cleaned and cut into 1cm rings
• 125g Mount Zero Australian Chickpeas, soaked overnight in plenty of water and a pinch of bicarb soda
• Mount Zero Pink Lake Salt with Australian Native Pepper Berry, to taste 
• 100ml Mount Zero Arbequina Extra Virgin Olive Oil
• 1 lemon
• ½ jar Sarafian Harissa
• ½ red onion, peeled and thinly sliced 
• ¼ bunch coriander, washed and roughly chopped 

Directions

1. Drain chickpeas and add to pot with enough water to cover and bring to boil. Cook for 5 minutes then drain.
2. Cover again with fresh water, bring back to the boil then simmer gently for 45 minutes to 1 hour, or until tender and creamy. Remove from heat and keep aside.
3. Season calamari rings liberally with Pepper Berry Pink Lake Salt.
4. Heat a large fry pan until starting to smoke.
5. Add olive oil then the calamari, and cook stirring frequently and shaking the pan until squid is just cooked, around 2 minutes.
6. Add a big squeeze of lemon and set aside.
7. Drain the cooked chickpeas and add to a large bowl along with harissa and mix well. Add coriander and onion, toss and place into serving dish.
8. Top with calamari and finish with a big squeeze of lemon and a splash of olive oil.
9. Enjoy!