Sumac Berry 1oz 28.4g SW

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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


  1. 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.
  2. 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).
  3. 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.
  4. 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.
  5. Divide freekeh between plates and scatter over the pumpkin seeds. Top with calamari and serve with lemon wedges.