500gcalamari, rings, uncoatedcleaned, cut into 1cm rings
½cuppolentaor Panko bread crumbs
1tbspoil, oliveextra virgin, spray
140glentils, cannedrinsed and drained
1cucumber, anydiced
½cuptomato, cherryhalved
¾cupparsley, flat leaf, freshcoarsely chopped
¼cuppomegranateoptional
1 ½tbsplemonjuiced
2tbspyoghurt, natural
½tsplemongrated rind
2tspcapers, babychopped
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.