4 large squid tubes or 8 small tubes, cleaned
½ cup quinoa, cooked
2 large tomatoes, finely chopped
¼ cup lemon juice
2 tbsp lemon zest
4 cups flat-leaf parsley, finely chopped
1 cup mint, finely chopped
1-2 tsp sumac
¼ cup extra virgin olive oil
¼ cup sundried tomatoes, finely chopped
100g feta cheese, crumbled
¼ cup green olives, pitted, cut in half
2 zucchini, finely shaved lengthways
handful rocket leaves
1 red chilli, sliced finely
1 tbsp parsley leaves
1 tbsp olive oil
½ tbsp lemon juice
1 tbsp macadamias
Salt and pepper, to taste
In a bowl combine all of the tabbouleh ingredients and mix well.
Stuff the squid tubes with tabbouleh mixture.
Heat oil on a BBQ plate or griddle pan, season and drizzle a little olive oil on the squid and cook squid on both sides until tender.
To make the salad, combine all ingredients in a bowl, toss gently.
Serve salad alongside squid tubes.