Grilled Calamari with Whipped Feta

To make the dressing, in a large bowl mix together 100mls  Monini Delicato Extra Virgin Olive Oil, lemon juice, garlic, parsley, salt and pepper, and set aside.

To make the whipped Feta, blend the Feta cheese, 2 tablespoonsMonini Delicato Extra Virgin Olive OIl and lemon rind in a blender until smooth. If it’s too thick add a little water until you achieve your desired consistency. Refrigerate.

Cut through one side of the mantle of the calamari at 2cm intervals, being careful not to cut through to the bottom. 

In a large bowl mix together the calamari and 1 tablespoon of olive oil.

Pre-heat a chargrill pan to medium-high heat. In batches chargrill the calamari for 2-3 minutes on each side (alternatively, you can use a BBQ to do this).

Place cooked calamari and tentacles in the bowl with the dressing ingredients and toss to combine.

Spread whipped Feta over a large serving platter. Top with calamari and tentacles and drizzle the remaining dressing over the platter. Serve immediately.