Name: Warm squid and tomato salad
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 cup (120 grams) seeded black olives, coarsely chopped; 400 gram feta cheese, crumbled; 1 tablespoon finely grated lemon rind; 1/2 cup loosely packed fresh oregano leaves; 12 cleaned small squid hoods (700 grams); 4 medium_piece egg tomatoes (300 grams), quartered; 1 large red onion, cut into wedges; 2 tablespoon olive oil; 1 baby endive, trimmed; Oregano and red wine dressing; 1/4 cup (60ml) olive oil; 2 tablespoon red wine vinegar; 1 clove garlic, crushed; 1 tablespoon finely chopped fresh oregano

Ingredients

1 cup (120 grams) seeded black olives, coarsely chopped

400 gram feta cheese, crumbled

1 tablespoon finely grated lemon rind

1/2 cup loosely packed fresh oregano leaves

12 cleaned small squid hoods (700 grams)

4 medium_piece egg tomatoes (300 grams), quartered

1 large red onion, cut into wedges

2 tablespoon olive oil

1 baby endive, trimmed

Oregano and red wine dressing

1/4 cup (60ml) olive oil

2 tablespoon red wine vinegar

1 clove garlic, crushed

1 tablespoon finely chopped fresh oregano

Method

Warm squid and tomato salad

1.Preheat oven to 180°C fan-forced.

2.In a small bowl, combine olives, cheese, rind and oregano; push cheese mixture into squid hoods. Secure with toothpicks; refrigerate until required.

3.In a large baking dish, place tomato and onion; drizzle with oil. Roast about 15 minutes or until tomato begins to soften. Remove dish from oven. Place squid on top of tomato mixture. Roast about 10 minutes or until squid are cooked through.

4.Meanwhile, make oregano and red wine dressing.

5.In a large bowl, combine tomato, onion and endive; divide salad among serving plates. Top with squid; drizzle with dressing.

Oregano and red wine dressing

6.Combine ingredients in screw-top jar; shake well.

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Ingredients

Method

Warm squid and tomato salad

Oregano and red wine dressing

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