Salt and pepper calamari salad
by Paul Welburn
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Ingredients
Fish & Shellfish
500g of squid, cleaned and cut into thin rings and tentacles
Store Cupboard
100g of plain flour
50g of cornflour
1/2 tsp sea salt flakes
1 pinch of salt
50g of honey
1 tsp Dijon mustard
1 pinch of salt
50g of black quinoa
Bakery
25g of baking powder
Beverages
190ml of sparkling water
Spices & Dried Herbs
1/2 tsp freshly ground black pepper
1 pinch of freshly ground black pepper
1 pinch of freshly ground black pepper
Fruit & Vegetables
1 lime, cut into wedges
1/2 watermelon
1 lime, juiced
2 avocados
1 lime, juiced
Oils & Vinegars
oil, for deep-frying
2 tsp olive oil
75ml of sherry vinegar
200ml of rapeseed oil
Dairy
2 tbsp of natural yoghurt
Salad & Fresh Herbs
1 mixed salad leaves, large pack