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Author Notes: 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 meze selection, with rustic white bread to soak up the juices. —Cathy Gruhn
- 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 parsely
- 1 mild chile, seeded and finely chopped
- 4 tablespoons olive oil
- 8 tiger prawns
- 12 ounces 350g cleaned baby squid
- 1 tablespoon sumac
- 2 tablespoons chopped cilantro
- coarse sea salt
- pomegranate seeds for garnish (optional)
- 1. Trim the bases and tops of the fennel bulbs, then slice crosswise as thinly as you can. A mandoline would be useful here. In a large bowl, mix the fennel and red onion with the lime zest and juice, garlic, dill, parsley, chile, 2 tablespoons of the olive oil, and 1/2 teaspoon salt. Set aside.
- 2. To prepare the prawns, peel the shells away from the bodies, keeping the tail segment of the shell on. Cut a shallow slit along the back of each prawn and use the tip of a small knife to remove the dark vein.
- 3. Place a heavy cast-iron pan, preferably a ridged grill pan, over high heat and leave for a few minutes until piping hot. Meanwhile, mix the prawns and squid with the remaining 2 tablespoons oil and a pinch of salt. Grill them in small batches, turning them over after 1 minute and continuing until just done (about 1 more minute for the squid and 2 to 3 for the prawns). Transfer to a cutting board and slice the squid into thick rings. You can leave the prawns whole or cut them in half.
- 4. Add the seafood to the salad bowl and toss together. You can serve the salad immediately or leave it in the fridge for up to 1 day. To serve, stir in the sumac and cilantro, then taste and adjust the seasoning. When pomegranate seeds are available, they make a beautiful garnish.