Name: Crispy calamari with Greek salad
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: Crispy calamari; 500 gram squid tubes, cleaned, scored, cut into strips; 2 clove garlic, finely chopped; 1 teaspoon oregano, chopped; 1 teaspoon lemon zest, plus lemon wedges, to serve; oil, for deep-frying; 1 cup chickpea or rice flour; Greek salad; 1 baby cos lettuce, trimmed, chopped; 250 gram cherry tomatoes, quartered; 2 lebanese cucumbers, cut into chunks; 100 gram greek feta, cubed; 1 small red onion, cut into thin wedges; 1 1/2 cup kalamata olives; 2 tablespoon olive oil; 1 tablespoon red wine vinegar

Ingredients

Crispy calamari

500 gram squid tubes, cleaned, scored, cut into strips

2 clove garlic, finely chopped

1 teaspoon oregano, chopped

1 teaspoon lemon zest, plus lemon wedges, to serve

oil, for deep-frying

1 cup chickpea or rice flour

Greek salad

1 baby cos lettuce, trimmed, chopped

250 gram cherry tomatoes, quartered

2 lebanese cucumbers, cut into chunks

100 gram greek feta, cubed

1 small red onion, cut into thin wedges

1 1/2 cup kalamata olives

2 tablespoon olive oil

1 tablespoon red wine vinegar

Method

1.In a bowl, combine squid, garlic, oregano and lemon zest; season to taste. Marinate 30 minutes.

2.Meanwhile, to make greek salad, in a large bowl, combine lettuce, tomato, cucumber, feta, onion and olives. Toss with combined oil and vinegar; season to taste.

3.In a large, deep saucepan, heat oil until a pinch of flour sizzles as soon as it is added.

4.Toss squid in flour to coat, shaking off excess. Fry, in 2 batches, 2-3 minutes each batch, until golden and crisp; drain on paper towel.

5.Serve squid straight away with salad.

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Ingredients

Method

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