Stuffed Squid Salad

Ingredients:

• 150g pork mince
• 150g chicken mince
• 125g tub KRAFT PHILADELPHIA* Spreadable Cream Cheese
• 5 spring onions, finely sliced
• ¼ cup fresh breadcrumbs
• salt and pepper, to taste
• 2 large calamari hoods, cleaned
• 1 tablespoon oil Salad
• 4 large tomatoes, diced
• 1 red onion, diced
• 1 green capsicum, diced
• 2 tablespoons finely chopped parsley
• 2 tablespoons red wine vinegar
• 1 clove garlic, crushed
• ¼ cup olive oil
• 1 tablespoon seeded mustard
• salt and pepper, to taste

Method:

1. COMBINE the pork, chicken, Philly*, spring onions, breadcrumbs, salt, and pepper in a medium sized bowl. Stuff filling inside the cavity of the hoods and seal the edges with a toothpick.
2. DRIZZLE with the oil and roast at 180C for one hour or until the mince has cooked through. Slice into even sized pieces.
3. COMBINE all salad ingredients in a medium sized bowl. Arrange onto a serving plate and top with sizes of calamari. Serve.

Handy Hint:
The best way to soften Philadelphia* block is to allow it to stand for 1 hour at room temperature

or remove Philly* from foil, cut into chunks and microwave on high for 30 seconds per 250g.