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

                Ingredients...
1 long fresh red chilli, deseeded, c hopped
1 cup fresh continental parsley leaves
1 cup fresh coriander leaves
2 garlic cloves, crushed
2 tsp ground cumin
2 tsp paprika
60ml (1/4 cup) fresh lemon juice
1 tbsp extra virgin olive oil
500g calamari, cut into 7cm pieces, scored
1 red onion, finely chopped
400g can chickpeas, rinsed, drained
200g green beans, halved, steamed
150g roasted red capsicum, not in oil, sliced

Lemon wedges, to serve

Step 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.

Step 2

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

Step 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.

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