WHAT?
1 big calamari
1-2 tablespoons EVOO 100g. mix lentils and quinoa
5-6 olives (without the stone)
2-3 cherry tomatoes
Chilli, bunch of parsley, bunch of basil
1 spring onion
2-3 garlic cloves
50g. Feta
Oregano, pepper
1 tablespoon tahini, 1 tablespoon red wine vinegar
HOW TO? 1️⃣Cook the quinoa and lentils with 1 bay leaf for 15 minutes.
2️⃣In small saucepan, add the tentacles, olive oil, and sauté with the chilli, pepper, oregano and garlic for 2-3 minutes.
3️⃣Remove from heat and let it cool. Add basil, parsley, spring onion, olives, feta and tomatoes. Chop the tentacles and add them in.
4️⃣Add tahini and vinegar and mix well. Open the calamari and stuff. 5️⃣Use a cocktail stick to close the opening. Grill 5-7 minutes each side.
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