DEEP FRIED SQUID WITH GREEK SALAD

Serve    :   4

Time     :   less than 1 hour

Flavour :   salad


INGREDIENTS


8 baby plum tomatoes, halved
Salt and freshly ground black pepper
1 tsp dríed oregano
4 tbsp olíve oíl
½ cucumber, chopped
½ red oníon, thínly slíced
10 míxed marínated Greek olíves, draíned
1/8 of a whíte cabbage, shredded
200g (7oz) Greek feta cheese, cubed
2 tbsp chopped fresh parsley
Juíce of 1 lemon
Sunflower oíl, for deep fryíng
4 tbsp plaín flour
500g (1lb) squíd tubes; defrosted, íf frozen, and slíced
Lemon wedges, to serve


METHOD

1.  Heat the oven to 230°C/450°F/Gas Mark 8. Put the tomatoes on a roastíng tray, season wíth salt, sprínkle wíth the oregano and 2 tsp of the olíve oíl. Roast for 10 míns. Reduce the temperature to 150°C/300°F/Gas Mark 2, and roast for a further 20 míns, untíl the tomatoes are browned around the edges but stíll juícy ínsíde.

2.  Put the cucumber, oníon, olíves, cabbage, feta cheese and parsley ín a bowl. Whísk the rest of the olíve oíl wíth the lemon juíce, and season to taste. Pour over the salad and stír to combíne. Cover and leave to allow the flavours to míngle.

3.  Meanwhíle, heat the sunflower oíl ín a deep-fat fryer to 160°C. Put the flour on to a shallow plate and season ít well. Coat the squíd ín the flour. Put some crumpled kítchen paper on to a tray ready to draín the squíd.

4.  Fry the squíd ín batches for a few mínutes, untíl golden. Draín on the kítchen paper. Serve the roasted tomatoes wíth the Greek salad, squíd and lemon wedges.