600 gmsashimi-grade squid tubes, thinly sliced (see note)125 ml (½ cup)aged white wine vinegar500 gmvine-ripened truss cherry tomatoes, cut into small bunches60 ml (¼ cup)aged red wine vinegar100 mlextra-virgin olive oil, plus extra to serve5thyme sprigs, plus extra leaves to serve100 gmSicilian green olives, cheeks cut from the pit1 tspdried chilli flakesGarlic crumbs100 gmcoarse sourdough crumbs60 ml (¼ cup)olive oil1garlic clove, finely chopped
Combine squid, white wine vinegar and 2 tbsp water in a bowl, stir to coat and refrigerate to marinate (30 minutes).
Meanwhile, preheat oven to 200C. Place tomatoes on an oven tray, drizzle with red wine vinegar and 60ml olive oil, scatter with thyme sprigs, season to taste and roast until tomatoes are golden and juices are running (20-30 minutes). Set aside.
For garlic crumbs, combine sourdough, oil and garlic in a bowl, toss to combine, season to taste and scatter on an oven tray lined with baking paper. Bake, stirring occasionally, until golden and toasted (5-7 minutes). Set aside.
Combine tomato pan juices with remaining oil and whisk to combine. Drain squid (discard liquid), transfer to a large bowl, add tomato dressing and toss to combine. Add olives, chilli and roast tomatoes and toss to combine. Scatter with garlic crumbs and extra thyme, drizzle with extra olive oil and serve warm or at room temperature.
Note If you can’t find sashimi-grade squid, use the freshest baby squid available.
This recipe is from the March 2013 issue of Australian Gourmet Traveller.