Tabbouleh Salad and Chickpeas with Grilled Squid
Ingredients
For the salad:
- 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
For the squid:
- 1 pound fresh squid, cleaned
- Extra virgin olive oil
- Salt and pepper
Instructions
- 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.
Notes
Wine suggestion: Petit Bourgeois 2017 Sauvignon Blanc was recommended by Bill Hutchinson. A perfect suggestion!
