Crisp fried calamari with cucumber, roast tomato and feta salad
The most common cucumbers are green skinned with white flesh but the white- or yellow-skinned varieties are also popular as they generally have lower acidity. Sweet, crunchy lebanese cucumbers are shorter and usually harvested with a small piece of stem attached.
Calamari with tomato salad. Photo: Jerry Galea
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- 4 calamari (about 250g), cleaned, tentacles reserved
- 2 eggs, lightly beaten
- 6 roma tomatoes, halved
- Salt and pepper
- 2 unpeeled lebanese cucumbers, halved lengthways and cut into matchsticks
- 1/2 red onion, very thinly sliced
- 2 tbsp salted baby capers, rinsed
- 60g kalamata olives
- 150g feta, crumbled
- Torn leaves from 3 sprigs flat-leaf parsley
- 2 tbsp extra virgin olive oil
- 100g dried breadcrumbs
- Vegetable oil, for frying
- Lime cheeks, to serve
Score the inner side of the calamari and cut into pieces, about 2 x 4cm. Place calamari and tentacles in a bowl and pour egg over. Set aside for 10 minutes.
Season tomatoes and roast at 180C for 30 minutes. Combine cucumbers, onion, capers and olives in a bowl. Add feta, parsley and olive oil and toss to combine.
Divide tomatoes among 4 serving plates. Top with cucumber salad.
Drain calamari, coat with breadcrumbs and deep fry in hot oil for about 30 seconds until golden. Drain on paper towel and season with salt. Place calamari on top of salad and serve with lime.