½ cup extra virgin olive oil
4 cloves garlic, thinly sliced
2 cups mixed cherry tomatoes
75 g haloumi, grated
½ red onion, thinly sliced
½ bunch basil, leaves picked
½ bunch flat-leaf parsley, leaves picked
Juice of 1 lemon
Sea-salt flakes and freshly ground black pepper, to season
1 tsp baby capers, drained
300 g small calamari hoods,scored, cut into strips
1 bunch flat-leaf parsley to garnish
- Heat ½ of the oil in a large frying pan over a high heat. Add garlic and cook for 30 seconds. Mix in tomatoes and cook for 1 minute or until tomatoes begin to blister. Remove from heat and stir in haloumi, onion and herbs. Drizzle with lemon juice and season with salt and pepper.
- Meanwhile, in a second frying pan, heat remaining oil and cook capers for 2 minutes or until fragrant. Add calamari and cook for 2-3 minutes or until just firm.
- Spoon tomato mixture among plates and top with calamari. Garnish with extra parsley and serve immediately.