Food Service
Panko Squid with Greek Lentil Salad
| Pacwest Products: |
Super Tender Squid Tubes
|
| Prep Time: | 15 minutes |
| Cook Time: | 5 minutes |
This squid with Greek lentil salad is a great addition to lunch and dinner menus. Scale the panko squid and finish with the lentil salad to order. This is a labour light solution for stressed kitchens looking for quality, value recipe options. A great inclusion to pub, hotel and bistro menus.
Credit image and recipe: Healthy Eating Club
INGREDIENTS
- 500 g Pacific West Super Tender Squid Tubes
- ½ cup Panko bread crumbs
- 1 tbsp oil, olive extra virgin, spray
- 140 g lentils, canned rinsed and drained
- ¼ cup pomegranate seeds
- 1 cucumber, any diced
- ½ cup tomato, cherry halved
- ¾ cup parsley, flat leaf, fresh coarsely chopped
- 1 ½ tbsp lemon juiced
- 2 tbsp yoghurt, natural
- ½ tsp lemon grated rind
- 2 tsp capers, baby chopped
INSTRUCTIONS
For the panko squid with Greek lentil salad
Preheat oven to 220 C and line an oven tray with baking paper.
Cut the squid tubes into rings.
Toss squid rings in polenta to coat. Place in a single layer on lined tray. Spray with olive oil.
Bake for 12 minutes or until golden and crisp.
Meanwhile, place lentils, cucumber, parsley, tomato and pomegranate seeds in a large bowl. Toss with 1 tablespoon of lemon juice and add salt and pepper to taste.
Stir yoghurt, lemon rind, capers and remaining lemon juice in a small bowl.
Season yoghurt mixture to taste with salt and pepper.
Serve lentil salad and hot squid with caper yoghurt.
PACIFIC WEST
Super Tender Squid Tubes
Always tender to the bite, these squid tubes are fully trimmed to ensure 100% yield.
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