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Chermoula-Grilled Calamari Salad

Cover calamari in chermoula and grill it for a delicious addition to this easy low-fat salad that takes only 10 minutes to cook.

Prep Time

    •    Prep time: 1 hour & 20 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    2 tsps paprika
    •    2 tsps ground cumin
    •    60ml fresh lemon juice
    •    2 garlic cloves, crushed
    •    lemon wedges, to serve
    •    1 tbsp extra virgin olive oil
    •    1 red onion, finely chopped
    •    1 cup fresh coriander leaves
    •    200g green beans, halved, steamed
    •    400g can chickpeas, rinsed, drained
    •    1 cup fresh continental parsley leaves
    •    1 long fresh red chilli, deseeded, chopped
    •    500g calamari, cut into 7cm pieces, scored
    •    150g roasted red capsicum, not in oil, sliced


  1. Process chilli and half each of the parsley, coriander, garlic, cumin and paprika until finely chopped. Add 2 tbs lemon juice and 2 tsp oil. Process until mixture forms a paste.

  2. Place calamari in a bowl. Add paste and mix well. Cover and place in fridge for 1 hour.

  3. Heat remaining oil in a saucepan over medium-high heat. Cook onion, stirring, for 3-4 minutes or until light golden. Add the remaining garlic, cumin and paprika. Stir for 1 minute or until aromatic. Add chickpeas, remaining 1 tbs lemon juice and 60ml (1/4 cup) water. Simmer for 1 minute. Mash with a fork.

  4. Heat a chargrill pan over high heat. Spray calamari lightly with oil. Cook for 1-2 minutes each side or until just cooked through.

  5. Spoon chickpea mixture onto a serving plate. Top with beans, capsicum, calamari and remaining herbs. Serve with lemon.

This great family recipe is thanks to Taste Recipes at


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