8Hawkesbury River squid or southern calamari (180gm each), cleaned (see note)16Gordal olives (about 200gm; see note) or other large green olives, cheeks removedTo serve:coriander cress and thinly shaved radishGolden pickle1 tbspcoriander seeds5black peppercorns2garlic cloves, coarsely chopped10 gm (2cm piece)ginger5 gm (2cm piece)fresh turmeric80 ml (1/3 cup)olive oil100 mlwhite wine vinegar50 gmcaster sugar12baby heirloom carrots in various colours, thinly sliced on a mandolin4golden shallots, thinly sliced into rings, rinsed4baby preserved lemons, pith and flesh removed, rind thinly sliced (see note), plus extra cut into wedges to serve
For golden pickle, pound coriander and pepper in a mortar and pestle until coarsely ground, add garlic, ginger and turmeric and pound to a smooth paste. Heat oil in a saucepan over medium heat, add spice mixture and stir until fragrant (3-4 minutes). Add vinegar, sugar, 80ml water and 1½ tsp sea salt flakes, bring to the boil, remove from heat and set aside to cool. Combine carrot, shallot and preserved lemon in a bowl, add pickling liquid, toss to combine and set aside.
Preheat a charcoal barbecue (or char-grill pan) to high heat. Char-grill squid, turning occasionally, until golden and just cooked (2-3 minutes). Transfer to a large serving platter, top with golden pickle, olives, coriander cress, radish and preserved lemon wedges and serve.
Note If using Hawkesbury River squid, leave
skin and wings intact. For southern calamari, remove skin and
wings. Gordal olives and baby preserved lemons are available from
Simon Johnson and select delicatessens.