Ingredients
- For squid
- 6 medium baby squid, cleaned
- 100g butter
- 6 spring onions, chopped half clove garlic, crushed
- 100g roasted pine nuts
- 100g sultanas
- splash of white wine
- 1 bunch baby spinach, stalks removed
- 100g crumbled feta
- 1 egg, beaten
- half cup chopped thyme,
- dill and parsley salt and pepper
- For tomato salad
- 2 black Russian tomatoes (or substitute any nice ripe tomato)
- 1 ripe roma tomato
- 4 cherry tomatoes
- 5 sprigs dill
- 5 sprigs Italian parsley
- 5 basil leaves salt and pepper
- splash of red wine vinegar
- extra virgin olive oil
Method
Melt butter in pan over medium heat and saute spring onion and garlic for a few minutes, then add roasted pine nuts, sultanas and white wine. Reduce liquid until almost dry.
Boil spinach leaves in salty water briefly then strain under cold water. Chop roughly then place in a bowl with cooked mixture, crumbled feta, beaten egg and chopped herbs. Mix well.
Stuff squids with mixture. Close ends with toothpicks and set aside.
Slice tomatoes, place in a bowl and add herbs and seasoning. Toss together with a splash of red wine vinegar and a good splash of olive oil.
Lightly oil the squid, season with salt and freshly ground black pepper and place on hot barbecue. Grill for about 90 seconds on each side.
Arrange tomato salad in the middle of a plate, place squid on top and drizzle with a little extra virgin olive oil. Enjoy!
