very simple, very garlicky dressing
dressings / sauces | serves about 12
This dressing, as made by Ziad Baz, chef at Bab el Minar in Lebanon, is for octopus (as above), squid or prawns. Its equally delicious painted inside fresh sardines or red mullet before grilling.
1 Combine all the ingredients and leave for 15 minutes or so, so the flavours get to know each other. Spoon over seafood off the grill, and allow to cool to room temperature before serving.

Recipe by Ziad Baz, Photography by William Meppem
from
Jamie Magazine issue 3
ingredients
3 tbsp finely chopped coriander, including roots
6 garlic cloves, finely minced with ½ tsp fine sea salt
2 tbsp pungent extra-virgin olive oil