So easy! Just heat the shop-bought battered squid in the oven and serve with the salad.

SERVES 4 – PREP 10 MINS – COOK 30 MINS

8 baby plum tomatoes

1 tsp dried oregano

4 tbsp olive oil

500g battered squid rings

½ cucumber, chopped

1 small red onion, sliced

10 mixed Greek olives

1/8 of white cabbage

200g feta cheese, cubed

2 tbsp parsley, chopped

Juice 1 lemon

 

 

1. Heat oven to 230C, Gas 8. Halve tomatoes, sprinkle with salt, oregano, 2tsp olive oil and roast for 10 mins. Reduce oven to 150C, Gas 2; roast for 20 mins more until edges brown.

2. Cook squid as pack instructs.

3. Combine cucumber, onion, olives, cabbage, feta and parsley.  Whisk rest of olive oil with lemon juice, season and pour over salad.  Serve with roasted tomatoes and squid.

Per serving: 562 cals, 41g fat (19g saturated), 17g carbs

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