AT A GLANCE
|01||For golden pickle, pound coriander and pepper in a mortar and pestle until coarsely ground, add garlic, ginger and turmeric and pound to a smooth paste. Heat oil in a saucepan over medium heat, add spice mixture and stir until fragrant (3-4 minutes). Add vinegar, sugar, 80ml water and 1½ tsp sea salt flakes, bring to the boil, remove from heat and set aside to cool. Combine carrot, shallot and preserved lemon in a bowl, add pickling liquid, toss to combine and set aside.|
|02||Preheat a charcoal barbecue (or char-grill pan) to high heat. Char-grill squid, turning occasionally, until golden and just cooked (2-3 minutes). Transfer to a large serving platter, top with golden pickle, olives, coriander cress, radish and preserved lemon wedges and serve.|
Note If using Hawkesbury River squid, leave skin and wings intact. For southern calamari, remove skin and wings. Gordal olives and baby preserved lemons are available from Simon Johnson and select delicatessens.