- 8 Hawkesbury River squid or southern calamari (180gm each), cleaned (see note)
- 16 Gordal olives (about 200gm; see note) or other large green olives, cheeks removed
- 1 tbsp coriander seeds
- 5 black peppercorns
- 2 garlic cloves, coarsely chopped
- 10 gm ginger (2cm piece)
- 5 gm fresh turmeric (2cm piece)
- 80 ml olive oil (1/3 cup)
- 100 ml white wine vinegar
- 50 gm caster sugar
- 12 baby heirloom carrots in various colours, thinly sliced on a mandolin
- 4 golden shallots, thinly sliced into rings, rinsed
- 4 baby preserved lemons, pith and flesh removed, rind thinly sliced (see note), plus extra cut into wedges to serve
- 1For 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.
- 2Preheat 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.
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