Harissa Squid with Grilled Capsicum Salad

HARISSA:--
10 dried chilli
1 tbsp cumin seeds
1 tbsp coriander seeds
2 tsp caraway seeds
1 tsp SIDS SALT & PEPPER
12 sun-dried tomatoes in oil
2 cloves garlic
¼ cup olive oil plus
SQUID & SALAD:--
4 squid, cleaned
2 tbsp EV olive oil
2 tbsp harissa
4 orange capsicums
2 tomatoes cut in wedges
½ tsp SIDS CRAZY LEMON
1 preserved lemon, thin sliced
1 cup coriander leaves, rough chopped
crusty bread to serve

HARISSA: Pour boiling water over the chillies and steep for 30 minutes. Toast the cumin,coriander and caraway seedsin a dry pan until fragrant then crush to a powder with SIDS SALT & PEPPER using a mortar & pestle.
Drain the chillies, cut open and remove most of the seeds if you don't want excessive heat. Put all the ingredients in a blender and process until smooth, adding water if necessary for a smooth paste. Put in a sterilised jar and cover with a slick of olive oil then fit the lid. Keeps in the fridge for months.
SQUID & SALAD: Open out squid bodies, score the inside in a criss-cross pattern then cut the bodies in half and each half into 4 triangular pieces. Pat dry then put into a container with 1 tbsp EV olive oil and harissa. Leave to marinate for 30 minutes.
Meanwhile, heat a grill, cut capsicum into wedges, remove seeds and membranes then grill until just tender. Mix in a bowl with the remaining oil, harissa, tomatoes and preserved lemon.
Season squid with SIDS SALT & PEPPER and fry in batches, scored side down. Fry for 30 seconds until the edges start to lift up then flip over and fry another 10-20 seconds until the squid curls.
To serve, add the squid to the bowl of capsicum. Add coriander and put onto a platter with a side of crusty bread.