Habbar Meshwi (Grilled Squid with Tarator and Herb Salad)

Ingredients

• 600 g squid tubes and tentacles
• 3 tbsp olive oil
• 3 garlic cloves
• 0.5 tsp chilli flakes
• 2 lemon
• 4 tbsp tahini
• 3 tomatoes
• 1 cucumber
• 1 red onion
• 30 g fresh flat-leaf parsley
• 4 pitta breads

Method

1. 1

   Cut the squid tubes open so they lie flat, score the insides in a fine criss-cross and cut into large pieces. Toss with the tentacles, 1 tbsp olive oil, 1 crushed garlic clove, the chilli flakes, the grated zest of 1 lemon and a pinch of salt.

2. 2

   Whisk the tahini with the juice of that lemon, 1 crushed garlic clove, a pinch of salt and enough water to make a smooth, pourable tarator.

3. 3

   Chop the tomatoes, cucumber, red onion and parsley and dress with the juice of half the second lemon, 1 tbsp oil and a pinch of salt.

4. 4

   Heat a griddle or heavy frying pan until smoking hot and cook the squid in batches for 1-2 minutes on each side until opaque and lightly charred; any longer and it toughens. Toss with the remaining garlic, oil and lemon juice.

5. 5

   Warm the pitta breads and serve with the squid, salad and tarator.