Preheat barbecue (such as a Webber using wood chips as well as charcoal).
Season squid with salt, pepper and zaatar.
Sear squid closing the barbecue lid as much as possible.
Wrap the bay, peppercorns, thyme, parsley, coriander and dill seeds in cheesecloth.
Bring all the ingredients to the boil, place in the celery and cook for 3-5 min, take off
Don’t use for at least 24 hours
SMOKED GARLIC AIOLI
Mix until combined.
Add a dollop of smoked garlic aioli to bottom of the plate
Arrange squid on top
Scatter pickled celery, dried black olive, mixed cress
Drizzle with olive oil