Crispy Calamari With Greek Salad

• 1 pound squid bodies, cleaned, scored, cut into strips
• 2 cloves garlic finely chopped
• 1 teaspoon fresh oregano leaves chopped
• 1 teaspoon lemon zest plus lemon wedges, to serve
• salad Greek
• 1 head baby romaine lettuce trimmed, chopped
• 8 3/4 ounces cherry tomatoes quartered
• 2 persian cucumbers cut into chunks
• 3 1/2 ounces Greek feta cheese cubed
• 1 red onion small, cut into thin wedges
• 2 ounces black olives
• 2 tablespoons olive oil
• 1 tablespoon red wine vinegar
• oil for deep-frying
• 1 cup chickpea 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, fresh oregano, lemon zest plus, salad, tomatoes, persian cucumbers, feta cheese, red onion, black olives, olive oil, red wine vinegar, oil, chickpea flour

Taken from www.yummly.com/recipe/Crispy-Calamari-with-Greek-Salad-1401434 (may not work)