The Sumac Berries are deep red colored berries with a sweet aroma and a tarty, lemony flavor. With a traditional Middles Eastern spice, it adds both tangy flavor and appealing color to a variety of foods, such as meats, vegetables and hummus.
Enjoy this Sumac spiced calamari with freekeh, preserved lemon and broad bean salad.
- 2 calamari hoods with wings attached, skin removed
- 2 cloves garlic, minced
- 1 1/2 tsp suman berries, crushed
- 1 Tbsp extra-virgin olive oil
- 2 Tbsp lemon juice, plus wedges to serve
- salt and pepper
- 90g cracked freekeh
- 150g frozen broad beans
- 1/2 preserved lemon, rind only, finely shredded
- 1/2 bunch radishes, sliced
- 1/3 cup parsley or mint leaves
- 2 Tbsp pumpkin seeds, lightly toasted
- Combine the calamari, garlic, sumac and tbsp each of the olive oil and lemon juice. Season to taste, toss until the calamari is well coated then set aside.
- Bring 200ml water to the boil in a small saucepan. Add the freekeh and a pinch of salt. Reduce the heat to low, cover and cook for 13-15 minutes the water has been absorbed and the freekeh is tender (drain any residual water).
- Meanwhile, cook the broad beans in boiling water for 2 minutes. Drain, refresh in cold water and drain again. Slip broad beans from their pods and the remaining olive oil, lemon juice and sumac. Season lightly (preserved lemon has a strong salty flavor) and toss to combine.
- Preheat a barbecue or chargrill pan to high. Chargrill radish for 1-2 minutes, then add to the broad bean mix. Cook calamari for 2-2 1/2 minutes on each side until tender and lightly charred.
- Divide freekeh between plates and scatter over the pumpkin seeds. Top with calamari and serve with lemon wedges.