Enjoy the taste of the Med with this delicious squid and Greek salad. To make, coat the squid with flour and deep fry. Serve with roasted tomatoes and a fresh Greek salad
- 8 baby plum tomatoes, halved
- Salt and freshly ground black pepper
- 1 tsp dried oregano
- 4 tbsp olive oil
- ½ cucumber, chopped
- ½ red onion, thinly sliced
- 10 mixed marinated Greek olives, drained
- 1/8 of a white cabbage, shredded
- 200g (7oz) Greek feta cheese, cubed
- 2 tbsp chopped fresh parsley
- Juice of 1 lemon
- Sunflower oil, for deep frying
- 4 tbsp plain flour
- 500g (1lb) squid tubes; defrosted, if frozen, and sliced
- Lemon wedges, to serve
Heat the oven to 230°C/450°F/Gas Mark 8. Put the tomatoes on a roasting tray, season with salt, sprinkle with the oregano and 2 tsp of the olive oil. Roast for 10 mins. Reduce the temperature to 150°C/300°F/Gas Mark 2, and roast for a further 20 mins, until the tomatoes are browned around the edges but still juicy inside.
Put the cucumber, onion, olives, cabbage, feta cheese and parsley in a bowl. Whisk the rest of the olive oil with the lemon juice, and season to taste. Pour over the salad and stir to combine. Cover and leave to allow the flavours to mingle.
Meanwhile, heat the sunflower oil in a deep-fat fryer to 160°C. Put the flour on to a shallow plate and season it well. Coat the squid in the flour. Put some crumpled kitchen paper on to a tray ready to drain the squid.
Fry the squid in batches for a few minutes, until golden. Drain on the kitchen paper. Serve the roasted tomatoes with the Greek salad, squid and lemon wedges.
Squid is sometimes referred to as calamari. This dish is similar to one found on Spanish tapas menus