Calamari with whipped feta, greens + pita croutons
For a vegetarian version, swap out calamari for halloumi or charred cabbage steaks.
- Prep time: 20 mins
- Cook time: 25 mins
- Serves 2
Ingredients
- 1 packet (400g) calamari tubes and tentacles, defrosted
- ½ cup cake flour
- 1 tsp garlic powder (optional)
- Salt and milled black pepper
- Vegetable oil, for frying
- 2 pita breads, quartered, for serving
For the whipped feta
- 2 discs feta cheese
- 1 cup plain yoghurt
- 2 Tbsp chopped fresh coriander
- 1 lemon, zested
- 1 tsp chilli flakes
- Milled black pepper
For the greens
- 1 packet mangetout or sugarsnap peas
- 1 bunch asparagus, trimmed
- ¼ cup olive oil
- 1 lemon, zested and juiced
- 1 small red chilli, deseeded and chopped
- 1 Tbsp paprika
LM
Lichelle May
‧ Recipe by
‧ Recipe by
MK
Courtesy of MyKitchen
‧ Photography
‧ Photography
Method
- Make the whipped feta by blitzing the ingredients together using a stick blender or small food processor. Season with pepper and set aside until serving.
- Blanch mangetout or sugarsnap peas in a pot of salted boiling water for 3-4 minutes and refresh in ice water. Blanch asparagus in the same way for 5 minutes.
- In a small bowl, mix half the olive oil, chilli, lemon zest and lemon juice, and toss the blanched greens in this dressing. Set aside until serving.
- Heat remaining olive oil and paprika in a pan for 30 seconds to a minute, until fragrant. Transfer to a small jug.
- Heat about 3cm oil in a large pot on medium heat (180°C). Pat calamari dry with paper towel.
- In a bowl, combine cake flour, garlic powder, salt and pepper.
- Toss calamari in seasoned flour, dust off excess and fry in batches for about 2-3 minutes. Drain on paper towel.
- Heat a glug of oil in a clean pan on high heat and toast the pita breads.
- Add a generous dollop of whipped feta to each serving plate, top with greens and crispy calamari, and drizzle with paprika oil. Serve with pita croutons.
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