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! 

greek calamari salad

Calamari with Greek Lentil Salad

Laura Hartsuiker
5 from 1 vote
Recipe Serves 2 people
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course, Salad
Cuisine The Plate Model, Wholefoods

Ingredients
  

  • 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

Instructions
 

  • 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.
Tried this recipe?Let us know how it was!