Chef Erez Pinhas of ABBA, in Orleans, creates dishes from his Israeli heritage, some with Asian overtones. He showcases the bounty of the sea and fresh vegetables and herbs grown in the restaurant’s gardens. “I wanted a place to express and share my passion for food, my ideas about flavors from my childhood and those encountered on my travels,” Pinhas says.
Ingredients
- 1 or 2 bunches of flat-leaf Italian parsley, roughly chopped
- 1/2 cup chopped fresh mint
- 1 medium firm ripe tomato, or 1 cup cherry tomatoes, diced
- 1 large spring onion or 2 scallions, thinly sliced
- A dash each of cinnamon, allspice and red pepper flakes
- Fresh juice of about 1 lemon or to taste
- Olive oil, generous amount
- Salt and pepper to taste
- 1 cup canned chickpeas
- 1½ cups cooked bulgur wheat
- 1 pound fresh squid, cleaned
- Extra virgin olive oil
- Salt and pepper
Preparation
Make a cut down the tube body of the squid and open it. With a knife lightly score the inside of the flesh with “x” marks.
Heat the grill to high.
Toss the squid and tentacles in a large bowl with a generous amount of olive oil, salt and pepper. Grill squid, turning once. If squid starts to curl, hold it down with a spatula. This should take about 5 to 8 minutes. Do not overcook or squid or it will be tough. Remove cooked squid from the grill, place on a cutting board, and cut into bite-size pieces, adding more fresh lemon juice.
Mix the squid into the salad and adjust seasoning. It should be well dressed, with a dominant flavor of lemon and olive oil.
Serve at room temperature.
About this recipe
Wine suggestion: Petit Bourgeois 2017 Sauvignon Blanc was recommended by Bill Hutchinson. A perfect suggestion!
