Crispy Calamari With Greek Salad

• 1 lb squid bodies, cleaned, scored, cut into strips
• 2 cloves garlic, finely chopped
• 1 tsp fresh oregano leaves, chopped
• 1 tsp lemon zest, plus lemon wedges, to serve
• None None Greek Salad
• 1 head baby romaine lettuce, trimmed, chopped
• 8.75 oz cherry tomatoes, quartered
• 2 None Persian cucumbers, cut into chunks
• 3.5 oz Greek feta cheese, cubed
• 1 None small red onion, cut into thin wedges
• 2 oz black olives
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• None None oil, for deep-frying
• 1 cup chickpea or rice flour, for dusting

1. In a bowl, combine squid, garlic, oregano and lemon zest. Season to taste. Marinate for 30 mins.
2. Meanwhile, to make the Greek salad, in a large bowl, combine lettuce, tomatoes, cucumbers, feta, onion and olives. Toss with oil and vinegar. Season to taste.
3. To cook the calamari, heat oil in a large, deep saucepan. Toss squid in flour to coat, shaking off excess. Working in batches, deep-fry for 2-3 mins, until golden and crispy. Drain on paper towels. Serve immediately with Greek salad.

bodies, garlic, oregano, lemon zest, salad, baby romaine lettuce, cherry tomatoes, cucumbers, feta cheese, red onion, black olives, olive oil, red wine vinegar, oil, chickpea

Taken from recipes-plus.com/api/v2.0/recipes/28279 (may not work)