Calamari and Rocket Salad

Cook time 40 minutes
Servings 4


1 tbsp Dijon mustard

2 tbsp balsamic vinegar

1 tsp honey

80ml extra virgin olive oil

4 small-medium squid, cleaned

2 egg whites

1 cup rice flour

1 bunch of large leaf rocket or 2 large handfuls of baby rocket

Lemon wedges, to serve

Salt & pepper

Calamari and Rocket Salad


To make the dressing whisk mustard, vinegar, honey, salt and pepper together. Slowly drizzle the oil.

Detach the tentacles from the body of the squid and discard the insides. Remove wings and reserve. Remove thin film of skin and discard. Slice each squid into 1cm wide rings and cut the tentacles into quarters.

Heat the oil in a deep fryer or pot to 180°C and line a tray with a rack or paper towel. Or if using an air dryer manually set to 180C for 10 minutes.

Whisk egg white with a pinch of salt until frothy. Add the squid and coat and then drain excess egg and place into the bowl of flour. Lightly dust each squid piece, shaking off any excess.

Add the battered squid to the hot oil. Fry in batches and make sure the oil has reached the correct temperature again before adding more. Cook for about 2-3 minutes until a crust forms. Remove with a slotted spoon and drain on the rack. Sprinkle over the salt.

Arrange rocket on platter and scatter squid over the top. Drizzle dressing over the top and serve with lemon wedges.