Lunch with friends

Crusted squid and yoghurt aioli

SERVES 4 PREP AND COOK TIME 40 MINUTES

1kg small squid
¼ cup (50g) baby capers
3 cups (750ml) vegetable oil
1 cup (80g) quinoa flakes
1 teaspoon chilli flakes
2 teaspoons sea salt flakes
½ teaspoon freshly ground black pepper
1 cup packed flat-leaf parsley leaves
2 medium lemons (280g), cut into wedges

YOGHURT AIOLI

1 cup (280g) Greek yoghurt
2 cloves garlic, crushed
¼ cup flat-leaf parsley, chopped finely
½ teaspoon finely grated lemon rind

1 Clean squid by gently pulling head and tentacles away from the body. Pull out the clear backbone and remove the entrails. Cut tentacles away from head just below the eyes; discard head. Discard hard beak in centre of tentacles. Cut into 1cm thick slices. Pat dry with paper towel.

2 YOGHURT AIOLI Combine ingredients in a small bowl. Refrigerate until ready to serve.

Pat capers dry between two paper towels. Heat 1 tablespoon