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This week's guest editors are England's beloved chefs and cookbook authors Yotam Ottolenghi and Sami Tamimi. All week, they'll be sharing recipes from Ottolenghi: The Cookbook, as well as answering our questions and giving away copies of their book to a few lucky readers.
You can almost smell the Mediterranean in this salad, with its fresh seafood, herbs, garlic, and sumac. The best way to serve it is as part of a mezze selection, with rustic white bread to soak up the juices.
More: Find the right wines to pair with your mezze selection.
2 small fennel bulbs
1/2 red onion, very thinly sliced
Grated zest and juice of 1 lime
2 cloves garlic, crushed
2 tablespoons chopped dill
2 tablespoons chopped flat-leaf parsley
1 mild chile, seeded and finely chopped
4 tablespoons olive oil
8 tiger prawns
12 ounces cleaned baby squid
1 tablespoon sumac
2 tablespoons chopped cilantro
Coarse sea salt
Pomegranate seeds for garnish (optional)
Reprinted with permission from Ottolenghi: The Cookbook by Yotam Ottolenghi & Sami Tamimi, copyright © 2013. Published by Ten Speed Press, a division of Random House, Inc.
Photography credit: Richard Learoyd © 2013
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