You Need:
- 1 pack Salt & Pepper Squid
- 200g jar roasted capsicum
- 1 lebanese cucumber, cut into matchsticks
- 1/4 red onion, thinly sliced
- 1-2 tablespoons baby capers
- 50g small, pitted kalamata olives
- 75g feta, crumbled
- flat leaf parsley leaves
- 1 tablespoon extra virgin olive oil
Method:
- Shallow fry Salt & Pepper squid in 1 1/2 cups of hot cooking oil for 1-2 minutes in a wok until golden or deep fry at 180C degrees for 1-2 minutes until golden
- Drain on absorbent paper before serving
- combine all salad ingredients in a bowl and toss with warm fried Salt & Pepper Squid
Suggestions: Double this recipe and use with 1 packet of pan-fried or barbecued Chilli Garlic Calamari for 4 main serves.