Grilled squid and peppers, freekeh, chillied aubergine and sesame peanut brittle

Name: Grilled squid and peppers, freekeh, chillied aubergine and sesame peanut brittle
Yield: For 6 as a starter
Ingredients: 2 tbsp soy sauce; 1 small handful coriander (cilantro), including stalks, shredded (or use parsley, fennel or dill fronds); 1 small handful coriander (cilantro), including stalks, shredded (or use parsley, fennel or dill fronds); 1 small handful coriander (cilantro), including stalks, shredded (or use parsley, fennel or dill fronds); 6 tbsp crushed sesame peanut brittle; 1 kg (2 lb. 2 oz.) uncleaned squid; 2 (bell) peppers (red, orange or yellow), cut in half, stalk and seeds removed, then sliced into strips; 2 garlic cloves, peeled and thinly sliced; 2 juicy lemons; ¼ tsp finely grated lemon zest (from one of the above lemons); ¼ tsp finely grated lemon zest (from one of the above lemons); 1 aubergine (eggplant), sliced into 1cm-thick rings; 1 aubergine (eggplant), sliced into 1cm-thick rings; 1 medium-heat red chilli, finely chopped; 1 small handful coriander (cilantro), including stalks, shredded (or use parsley, fennel or dill fronds); 1 small handful coriander (cilantro), including stalks, shredded (or use parsley, fennel or dill fronds); 2 (bell) peppers (red, orange or yellow), cut in half, stalk and seeds removed, then sliced into strips; 2 (bell) peppers (red, orange or yellow), cut in half, stalk and seeds removed, then sliced into strips; 2 (bell) peppers (red, orange or yellow), cut in half, stalk and seeds removed, then sliced into strips; 3 tbsp olive oil; 200 g (7 oz./1 cup) freekeh, rinsed and drained; 1 handful flat-leaf (Italian) parsley leaves; 2 spring onions (scallions), thinly sliced; 2 spring onions (scallions), thinly sliced

Preparation info

For
6
as a starter

Difficulty
Easy

Appears in

Savour

By Peter Gordon

Published 2016

About

This lovely flavoursome salad can be served hot off the grill or barbecue, or at room temperature, so it’s the perfect meal to cook last minute at a barbecue, or at home, finished before your guests arrive to avoid all that smokiness filling the house. The perfect-sized squid tubes to use will be about 12–15cm (5–6in.) long, but you can make do with much smaller ones or even larger ones – just adjust your cooking times accordingly. The sesame peanut brittle is very easy to make and keeps fo

Ingredients

Fish course
Starter
Pescatarian

Ingredients

Method