A little bit of squid with a little bit of veal makes for a whole lot of smiles
1. Wash the squid and dry with kitchen roll. Put veal in a bowl and mix with shallot, feta, parsley, lemon zest, salt and pepper.
2. Take a squid, open it and fill it with the mixture using a tablespoon. Don't put too much in, just make them about 2 cm thick.
3. Fill the others. If you have some left over, just do some meat balls, to fry with the squid.
4. Before you start frying, wash the tomatoes, dry with kitchen roll, put in little oven dish, drizzle with some olive oil and sprinkle with a little sea salt. Grill for few minutes. (Start when you start frying squid).
5. Next, heat some oil in a pan, and start frying your squid. Take it easy with the heat, fry slowly, make sure every side gets nice and golden. You don't want them to be dark and crisp. Depending on the size, they should be done in about 7 minutes. Don't forget to check your tomatoes under grill, we don't want those dark either!
6. Squid can get tough, so don't over cook it.
7. For the sauce, mix together the greek yoghurt, the lemon juice, a crushed clove of garlic, 1 tablespoon of olive oil, with salt and pepper to taste.
8. Serve the squid on a plate with a tablespoon of sauce and five tomatoes on the vine (use scissors to cut).
9. On the table have pitta bread cut into strips.
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