This dish was inspired by the classic Greek combination of feta cheese and olives. It is a tomato based pasta sauce with the added mediterranean flavour of fennel. Fennel is one of my favourite vegetables, I love to eat it raw, and I cook with it to. Olives added to a pasta dish is a great way to add some flare and colour to a pasta.
This recipe is a fabulous light summery meal, with a slightly higher degree of difficulty in making, but well worth it! The idea came from the Masterchef series, where the stuffed squid was a pressure test. I have changed it to make it a bit easier to prepare at home, lower in fat, and higher in carbohydrates. Buying already prepared squid tubes is much easier than having to prepare a whole squid – my kitchen is not big enough for that! The salad is so simple and tasty, but I thought after making it that you could combine the rice into the salad to make a great rice salad. The squid stuffing has a great lemony bite.
