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Marinated Sesame Squid with Turkish Salad and Tahini Yogurt

Serves 4


  • 500g calamari, cleaned and sliced into rings
  • 1 cup Australian milk
  • 1/2 cup sesame seeds
  • 1 tablespoon ground cumin
  • 2 teaspoons freshly ground black pepper
  • salt, to taste
  • 3 large tomatoes, diced
  • 2 Lebanese cucumbers, diced
  • 1 red onion, thinly sliced
  • 1/4 cup chopped flat leaf parsley
  • zest and juice of 1 lemon
  • 2 tablespoons olive oil
  • 200g tub Australian natural yogurt
  • 2 tablespoons tahini
  • 30g Australian butter
  • pita bread, for serving
Download Recipe (PDF)


  1. 1. Marinate calamari in milk in refrigerator for 3 hours or overnight. Combine sesame seeds, cumin, pepper and season with salt. Drain calamari, discarding milk and coat in sesame seeds and spices.
  2. 2. Combine tomato, cucumber, red onion, parsley, lemon zest and juice, oil and season to taste. Combine yogurt and tahini in a separate bowl.
  3. 3. Melt butter in a frying pan and cook calamari in batches for 30 seconds either side or until golden. Serve calamari on top of Turkish salad with Tahini Yogurt. Serve with pita bread, if desired.

Tips / Handy Hints

Helpful Hints Frozen calamari hoods are ideally to use in this recipe. Defrost by running under the cold water tap until thawed, before slicing. Tahini is a sesame seed paste, it may be substituted with pesto, tapenade or sweet chilli sauce.


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