2 calamari hoods with wings attached, skin removed
2 cloves garlic, minced
1½ tsp. sumac
1 tbsp. extra-virgin olive oil
2 tbsp. lemon juice, plus wedges to serve
90g cracked freekeh, cooked (it cooks like rice 1:2)
150g broad beans, shelled
½ preserved lemon rind only, finely shredded
½ bunch radishes, sliced
⅓ cup parsley
⅓ cup mint leaves
2 tbsp. pepitas
salt and pepper
In a large bowl combine the calamari, garlic, sumac and 2 teaspoons each of the olive oil and lemon juice. Season to taste, toss until the calamari is well coated then set aside.
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 add to the freekeh with the preserved lemon, parsley, mint and the remaining olive oil, lemon juice and sumac. Season lightly (preserved lemon has a strong salty flavour) and toss to combine.
Preheat a barbecue or chargrill pan to high. Chargrill radish for 1-2 minutes, then add to the broad bean mix. Cook calamari for 2–2½ minutes on each side until tender and lightly charred.
Divide freekeh between plates and scatter over the pumpkin seeds. Top with calamari and serve with lemon wedges.