Name: Pan-fried baby cuttlefish and chickpeas with za’atar
Yield: 4
Ingredients: 2 tbsp olive oil; 3 cloves of garlic, thinly sliced lengthways; 1 kg baby cuttlefish, cleaned, (tentacles reserved) hoods halved and scored in a diamond pattern; 1 tbsp preserved lemon rind, cut into julienne; 1 tsp za’atar; 1 tsp harissa; 400 gm can chickpeas, drained and rinsed; 1 red capsicum, roasted until skin blackens and blisters, peeled, seeded and cut into 2cm strips; 2 tbsp coarsely chopped flat-leaf parsley; To serve: crusty bread

Ingredients

2 tbsp olive oil

3 cloves of garlic, thinly sliced lengthways

1 kg baby cuttlefish, cleaned, (tentacles reserved) hoods halved and scored in a diamond pattern

1 tbsp preserved lemon rind, cut into julienne

1 tsp za’atar

1 tsp harissa

400 gm can chickpeas, drained and rinsed

1 red capsicum, roasted until skin blackens and blisters, peeled, seeded and cut into 2cm strips

2 tbsp coarsely chopped flat-leaf parsley

To serve: crusty bread

Method

Main

1.Heat olive oil in a frying pan, add garlic and cook over medium-high heat until fragrant, then add cuttlefish hoods and tentacles and cook for 2 minutes or until cuttlefish are curled and golden. Stir in preserved lemon, za’atar and harissa, then add chickpeas and roasted capsicum and cook for 2 minutes or until chickpeas and capsicum are warmed through.

2.Remove pan from heat, stir in parsley, then season to taste. Serve cuttlefish and chickpeas in bowls, with crusty bread to the side.

Styling by Rodney Dunn

Styling by Emma Ross