Calamares with garlic dip
easy
30 mins
30 mins
Ingredients
- 1 small lettuce
- 2 Tomatoes
- 1/4 Cucumber
- 1 small onion
- 2-3 TABLESPOONS White wine vinegar
- 1 pinch Sugar
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Oil
- 1 package (250 g) frozen oven squid rings -Calamares- (fish weight 125 g)
- 2 Garlic cloves
- 1/2 (75 g) Cup of skimmed milk yoghurt
- 1/2 (75 g) Becher Crème fraîche
- 1 untreated lemon
- 4 black olives
- baking paper
- 7-10 Tbsp Dill and coarse pepper
Directions
- 1
Clean, wash and pluck the salad into bite-sized pieces. Wash tomatoes and cucumber, cut tomatoes into slices and cucumber into slices. Peel and finely chop the onion. Mix vinegar, sugar, salt and pepper, add oil and stir in the onion cubes. Put squid rings on a baking tray lined with baking paper and bake in a preheated oven (electric cooker: 200°C/ gas: level 3) for 12-15 minutes.
- 2
Turn the rings halfway through the baking time. In the meantime, peel the garlic and press it through a garlic press. Mix yoghurt, crème fraîche and garlic. Season with salt and pepper and pour into a bowl. Wash the lemon thoroughly and cut into slices. Mix lettuce, tomatoes, cucumber and olives. Arrange lettuce, squid rings and the dip on a plate. Add dressing to the lettuce. Garnish with slices of lemon and, if desired, with dill flags.
- 3
Wash the lemon thoroughly and cut into slices. Mix lettuce, tomatoes, cucumber and olives. Arrange lettuce, squid rings and the dip on a plate. Add dressing to the lettuce. Garnish with slices of lemon and, if desired, with dill flags. Sprinkle garlic dip with coarse pepper
- 4
Per portin about 2220 kJ/ 530 kcal. E 17 g/ F 33 g/ KH 37 g
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