This Calamari with Greek Lentil Salad is a #HubSquad submission from one of our lovely members Laura Hartsuiker! We’ve added the nutritional content and suggested increasing the portion of calamari to make it equal to 1 serve of protein per person. Did you know calamari is a highly protein dense food? It is also low in energy. This means you can enjoy more protein and volume bang for less calorie buck!
Calamari with Greek Lentil Salad
- 500 g calamari, rings, uncoated cleaned, cut into 1cm rings
- ½ cup polenta or Panko bread crumbs
- 1 tbsp oil, olive extra virgin, spray
- 140 g lentils, canned rinsed and drained
- 1 cucumber, any diced
- ½ cup tomato, cherry halved
- ¾ cup parsley, flat leaf, fresh coarsely chopped
- ¼ cup pomegranate optional
- 1 ½ tbsp lemon juiced
- 2 tbsp yoghurt, natural
- ½ tsp lemon grated rind
- 2 tsp capers, baby chopped
- Preheat oven to 220 degrees celsius and line an oven tray with baking paper.
- Toss calamari rings in polenta to coat. Place in a single layer on lined tray. Spray with olive oil.
- Bake for 12 minutes or until golden and crisp.
- Meanwhile, place lentils, cucumber, parsley, tomato and pomegranate seeds in a large bowl. Toss with 1 tablespoon of lemon juice and add salt and pepper to taste.
- Stir yoghurt, lemon rind, capers and remaining lemon juice in a small bowl.
- Season yoghurt mixture to taste with salt and pepper.
- Serve lentil salad and hot calamari with caper yoghurt.
- 1 serve protein
- 1 serve carbohydrate
- 1 serve fat
- 1 serve non-starchy vegetables