Warm Squid And Tomato Salad - cooking recipe

Ingredients

4 oz pitted black olives, coarsely chopped
1 lb feta cheese, crumbled
1 tbsp lemon zest
2 tbsp fresh oregano leaves
2 lb small squid, cleaned
4 None medium tomatoes, quartered
1 None large red onion, cut into wedges
2 tbsp olive oil
1 head baby endive, trimmed, to serve
None None Oregano and Red Wine Dressing
1/4 cup olive oil
2 tbsp red wine vinegar
1 clove garlic, minced
1 tbsp finely chopped fresh oregano

Preparation

Preheat oven to 400\u00b0F.
In a small bowl, combine olives, cheese, lemon zest and oregano. Stuff squid with cheese mixture. Secure with toothpicks and chill until required.
In a large baking dish, toss together tomatoes, onion and olive oil. Roast for about 15 mins, or until tomatoes begin to soften. Arrange squid on top of tomato mixture and roast for 10 mins, or until squid are cooked through.
Meanwhile, to make the oregano and red wine dressing, whisk together olive oil, red wine vinegar, garlic and oregano. Season.
In a large bowl, combine tomatoes, onion and endive. Distribute between serving plates then top with squid and drizzle with dressing. Serve.