- 500 gm ripe cherry tomatoes (2 punnets), halved
- 4 green tomatoes, thickly sliced (see note)
- 2 small garlic cloves, thinly sliced
- 220 ml olive oil
- 1½ tbsp lemon thyme
- Zested rind of ½ a lemon, and 1 tbsp lemon juice
- 3 small southern calamari (about 900gm)
- 30 gm young samphire (see note) (¼ cup)
- 2 tbsp fresh fennel pollen (see note)
- 1Toss tomatoes in a bowl with garlic, 1 tbsp oil, 1 tbsp thyme, and a good pinch of salt. Place on a metal tray and stand directly in the sun to dehydrate by 50% (about 7-8 hours; if the tomatoes still haven’t dried enough, bring inside overnight and return them to direct sunlight to continue dehydrating the following day). Transfer to a container, add lemon rind, remaining thyme and 180ml olive oil and refrigerate until required.
- 2Clean calamari, leaving wings attached, and rub with a cloth to remove skin. Thickly slice widthways, place in a bowl, add lemon juice and remaining oil, season to taste with salt, toss to combine and set aside.
- 3Heat a charcoal barbecue (or char-grill pan) to high heat, add calamari in batches and cook, turning occasionally, until charred and cooked through (1-2 minutes). Set aside to rest (1-2 minutes). Transfer to a plate, add drained sun-dried tomatoes, scatter with samphire and fennel pollen and serve.
Note If green tomatoes are unavailable, substitute 300gm mixed heirloom tomatoes, halve small tomatoes; thickly slice larger ones. Samphire is a succulent that grows near the coast; it's available from select greengrocers. If fresh fennel pollen is unavailable, substitute dried fennel pollen; it's available from Herbie's Spices.
Drink Suggestion: 2011 Best’s “Concongella Blanc” Nursery Block Blend. Drink suggestion by Astrid Turner