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