120 g fresh sourdough breadcrumbs (2cups)
120 g goat feta cheese, crumbled
80 g chopped kalamata olives (1/2 cup)
1 tablespoon fresh oregano
1 fresh birds eye chile, finely chopped
salt & freshly ground black pepper
6 small cleaned squid, hoods
olive oil flavored cooking spray
baby romaine lettuce, leaves washed
lemon wedge, to serve
toasted bread, to serve
Combine the breadcrumbs, feta, olives, chilli and oregano in a
bowl and season with salt and pepper. Spoon the mixture into
the squid hoods and close the ends with toothpicks to secure.
Lightly spray with oil. Preheat a grill pan or frypan preferably
non stick and cook the squid heads for about 2 mins each side
till cooked but be careful not to overcook or they will be tough.
Divide the lettuce leaves among 4 serving plates. Cut the squid
into thick slices and arrange on the lettuce and serve with
lemon wedges and toast.
Squid will become rubbery if reheated