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.
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:
Red capsicum, diced
For the dressing:
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.
Serve the salad onto plates; top with the cooked, stuffed squid; then drizzle dressing over the top.