Salt and pepper squid with creamy tartare sauce
Calamari or squid, raw
850 g, cleaned, cut into rings
99% fat-free, plain Greek yoghurt, unsweetened
½ cup(s), (120g)
Capers, rinsed, drained
2 tsp, finely chopped
1½ tsp, baby cucumbers, finely chopped
4 cup(s), baby, leaves (120g)
1 medium, peeled into ribbons
1 medium, cut into wedges, to serve
1 x 3 second spray(s)
- Combine flour, paprika and 2 teaspoons each of salt and pepper in a large bowl. Add squid, tossing well to lightly coat with spice mixture.
- To make tartare sauce, combine yoghurt, mustard, capers and baby cucumbers in a small bowl and set aside. To make salad, toss rocket and cucumber ribbons in a serving bowl and set aside.
- Lightly spray a large non-stick grill pan with oil and heat over high heat. Cook squid, in batches, for about3minutes, turning halfway through, until just cooked. Transfer to a plate.
- Arrange squid and tartare sauce on a serving dish or platter. Serve with salad and lemon wedges.