Italian Stuffed Squid Hoods

Ingredients

• 120 g fresh sourdough breadcrumbs (2cups)
• 120 g goat feta cheese, crumbled
• 80 g chopped kalamata olives (1/2 cup)
• 1 tablespoon fresh oregano
• 1 fresh birds eye chile, finely chopped
• salt & freshly ground black pepper
• 6 small cleaned squid, hoods
• olive oil flavored cooking spray
• baby romaine lettuce, leaves washed
• lemon wedge, to serve
• toasted bread, to serve

Directions

1. 1

   Combine the breadcrumbs, feta, olives, chilli and oregano in a bowl and season with salt and pepper.

2. 2

   Spoon the mixture into the squid hoods and close the ends with toothpicks to secure.

3. 3

   Lightly spray with oil.

4. 4

   Preheat a grill pan or frypan preferably non stick and cook the squid heads for about 2 mins each side till cooked but be careful not to overcook or they will be tough.

5. 5

   Divide the lettuce leaves among 4 serving plates.

6. 6

   Cut the squid into thick slices and arrange on the lettuce and serve with lemon wedges and toast.