- 600 gm sashimi-grade squid tubes, thinly sliced (see note)
- 125 ml aged white wine vinegar (½ cup)
- 500 gm vine-ripened truss cherry tomatoes, cut into small bunches
- 60 ml aged red wine vinegar (¼ cup)
- 100 ml extra-virgin olive oil, plus extra to serve
- 5 thyme sprigs, plus extra leaves to serve
- 100 gm Sicilian green olives, cheeks cut from the pit
- 1 tsp dried chilli flakes
- 100 gm coarse sourdough crumbs
- 60 ml olive oil (¼ cup)
- 1 garlic clove, finely chopped
- 1Combine squid, white wine vinegar and 2 tbsp water in a bowl, stir to coat and refrigerate to marinate (30 minutes).
- 2Meanwhile, 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.
- 3For 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.
- 4Combine 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.
If you can’t find sashimi-grade squid, use the freshest baby squid available.
This recipe is from the March 2013 issue of
. Drink suggestion by Max Allen