AT A GLANCE
Start this recipe a day ahead to soak the spelt.
|01||Drain spelt, rinse and cook in a large saucepan of boiling water until tender (4-5 minutes). Drain well and transfer to a bowl to cool slightly (5 minutes). Add tomato, onion, blood orange segments and juice, chilli, lime rind and juice, black garlic and 2 tbsp olive oil. Season to taste and cool to room temperature.|
|02||Meanwhile, heat a frying pan over medium-high heat and fry chorizo, turning occasionally, until golden (2-4 minutes). Add to spelt mixture.|
|03||Wipe pan clean and heat remaining oil over high heat. Season squid to taste then fry in batches (without overcrowding pan) until just cooked (1-2 minutes). Add to spelt mixture along with sorrel and herbs, toss to combine and serve.|
Note Black garlic paste and bulbs are available seasonally from Tasmanian Black Garlic. The bulbs are also available from select delicatessens. Baby sorrel is available from select greengrocers under the Petite Bouche label.