Saltbush and mountain pepper squid

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This squid dish uses saltbush and mountain pepper for a savoury, aromatic seasoning that lifts the seafood without masking it. It is a good example of how Indigenous ingredients can be used with a light hand and clear technique.

Serves: 4 people

Preparation time: 25 min

Ingredients

• Squid tubes, cleaned – 500 g
• Olive oil – 2 tbsp
• Saltbush, chopped or dried – 2 tbsp
• Mountain pepper – 1 tsp
• Lemon juice – 1 tbsp
• Salt – to taste

Method

1. Slice the squid into rings or scored pieces and pat it dry. Dry squid sears better and stays more tender.
2. Toss it with the oil, saltbush, mountain pepper and a little salt.
3. Heat a pan or grill until very hot and cook the squid briefly in batches. Squid needs either very quick cooking or a long braise, and this dish relies on the quick method.
4. Finish with lemon juice as soon as the squid comes off the heat.
5. Serve immediately while the squid is still tender and juicy.