- 8 Squid tentacles (cleaned, ready to cook)
- 1.333 cups Feta (squashed with a fork)
- ½ tsp fresh rosemary (chopped)
- ½ tsp fresh thyme
- 1 Tbsp black Olives (chopped)
- 2 Tbsps breadcrumbs
- olive oil
- 1 unwaxed lemon (juiced)
Preheat the grill to hot.
Mix together the cheese, rosemary, thyme, olives, breadcrumbs and 2 tbsp olive oil and season with salt and ground black pepper. Transfer the mixture into the tubes and close with toothpicks. Season with salt and ground black pepper and grill on all sides until golden brown. Serve drizzled with lemon juice.