Continuing on with the Mediterranean-cuisine love affair, Denise was just drooling over dinner a few weeks ago in Greece, when she order a stuffed-halloumi squid salad. We can understand why! Here is Denise’s recreation of this mouth-watering meal.

Ingredients

For the squid:

Baby squid: you can buy these already cleaned at your local fish shop, but they are easy to clean yourself. The smaller the better, as they are more tender.

For the stuffing:

2 tbsp olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

1 cup fresh breadcrumbs

4 tbsp chopped fresh parsley

115g halloumi cheese

salt and ground black pepper to taste

For the salad:

Spinach leaves

Cucumber, diced

Tomato, diced

Red capsicum, diced

For the dressing:

Olive oil

Lemon Juice

Crushed garlic

Method

To make the stuffing:

Heat the oil in a frying pan, and fry the onion and garlic until tender.

When cooked, add breadcrumbs, parsley, cheese, and a little salt and pepper.

Stir until thoroughly blended.

Dry the squid thoroughly and add stuffing.

Pan fry in olive oil (or BBQ) until cooked through on both sides.

To make the salad:

Combine the spinach, cucumber, tomato, and red capsicum.

To make the dressing:

Mix all together the olive oil, lemon juice, and garlic, crushed.

To serve

Serve the salad onto plates; top with the cooked, stuffed squid; then drizzle dressing over the top.