Stuffed Squid Salad

Stuffed Squid Salad
A delicious summer salad.

PREPARATION: 10mins COOKING: 60mins SERVES: 4

Ingredients:
• 150g pork mince
• 150g chicken mince
• 125g tub KRAFT PHILADELPHIA*
Spreadable Cream Cheese
• 5 spring onions, finely sliced
• ¼ cup fresh breadcrumbs
• salt and pepper, to taste
• 2 large calamari hoods, cleaned
• 1 tablespoon oil

Salad
• 4 large tomatoes, diced
• 1 red onion, diced
• 1 green capsicum, diced
• 2 tablespoons finely chopped parsley
• 2 tablespoons red wine vinegar
• 1 clove garlic, crushed
• ¼ cup olive oil
• 1 tablespoon seeded mustard
• salt and pepper, to taste

Method:

1. COMBINE the pork, chicken, Philly*,
spring onions, breadcrumbs, salt, and
pepper in a medium sized bowl. Stuff
filling inside the cavity of the hoods and
seal the edges with a toothpick.

2. DRIZZLE with the oil and roast at
180C for one hour or until the mince
has cooked through. Slice into even
sized pieces.

3. COMBINE all salad ingredients in a
medium sized bowl. Arrange onto a
serving plate and top with sizes of
calamari. Serve.

Handy Hint:
The best way to soften Philadelphia* block is to
allow it to stand for 1 hour at room temperature
or remove Philly* from foil, cut into chunks and
microwave on high for 30 seconds per 250g.