Tapas 5 (Calamari and chickpea salad in phyllo cups)

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 Calamari and chickpea salad in phyllo cups

  1. Heat a pan over medium high heat and grill calamari in little olive oil until opaque – about one minute, season calamari with salt. Let cool.
  2. Combine 60ml lemon juice, chopped flat leaf parsley, paprika, minced garlic and 100ml olive oil. Season with salt and pepper to taste.
  3. Add one tin rinsed and drained chickpeas, small chopped red onion, piece of diced seedless cucumber and diced tomato, as well as the reserved calamari to the vinaigrette.
  4. Spoon some plain yoghurt mixed with a little cumin into phyllo cups and top with calamari salad and a dollop of black olive tapenade.

Grilled vegetables (in balsamic dressing)

  1. Baby marrow: Cut lengthwise and grill in griddle pan with olive oil.
  2. Aubergine (baby): Cut in half, brush the surface with olive oil, put on griddle pan and cook for 5 minutes or until golden brown.
  3. Carrots: Peel and cut on slant. Blanch until crunchy and brush with olive oil, put on griddle pan and cook for 5 minutes or until golden brown.
  4. Butternut: Peel and cut into chunks. Put olive oil and salt on butternut, roast in oven until tender.
  5. Red onion: Put whole onion with skin in oven on 160º for 20 minutes. Peel and cut into quarters.
  6. Mix vegetables and drizzle with balsamic vinegar dressing.