AT A GLANCE
"Zhoug is a fiery relish from Yemen, which I learnt from Greg Malouf," says Hafner. "My version isn't quite as hot. I really enjoy this fragrant relish that goes with grilled poultry and seafood or can be blended with tomatoes as a dip with bread and labne."
|01||For zhoug, process ingredients in a blender, adding a small amount of water if necessary, until smooth and pouring consistency. Season to taste.|
|02||Heat a char-grill or barbecue to high. Toss calamari in a little oil, then grill in batches until just cooked and charred (1-2 minutes). Toss in zhoug, add lemon juice and a dash of extra-virgin olive oil and serve hot or warm.|
A PORTUGUESE VINHO VERDE OR ITALIAN PINOT GRIGIO. , suggested by JAMES BROADWAY