AT A GLANCE
|01||Toss tomatoes in a bowl with garlic, 1 tbsp oil, 1 tbsp thyme, and a good pinch of salt. Place on a metal tray and stand directly in the sun to dehydrate by 50% (about 7-8 hours; if the tomatoes still haven’t dried enough, bring inside overnight and return them to direct sunlight to continue dehydrating the following day). Transfer to a container, add lemon rind, remaining thyme and 180ml olive oil and refrigerate until required.|
|02||Clean calamari, leaving wings attached, and rub with a cloth to remove skin. Thickly slice widthways, place in a bowl, add lemon juice and remaining oil, season to taste with salt, toss to combine and set aside.|
|03||Heat a charcoal barbecue (or char-grill pan) to high heat, add calamari in batches and cook, turning occasionally, until charred and cooked through (1-2 minutes). Set aside to rest (1-2 minutes). Transfer to a plate, add drained sun-dried tomatoes, scatter with samphire and fennel pollen and serve.|
Note If green tomatoes are unavailable, substitute 300gm mixed heirloom tomatoes, halve small tomatoes; thickly slice larger ones. Samphire is a succulent that grows near the coast; it's available from select greengrocers. If fresh fennel pollen is unavailable, substitute dried fennel pollen; it's available from Herbie's Spices.
2011 BEST’S “CONCONGELLA BLANC” NURSERY BLOCK BLEND. , suggested by ASTRID TURNER