Salt + Pepper Calamari with Green Aioli - IQS Recipes

Ingredients

• 2 large (300g) cleaned squid hoods (see note below).
• coconut oil, for shallow frying.
• 1/3 cup rice flour.
• 2 teaspoons freshly ground black pepper.
• 3 teaspoons sea salt.
• 1/2 teaspoon chilli flakes, optional.
• lemon wedges, to serve.
• 2 cups mixed leaves.
• 1 small Lebanese cucumber, halved lengthways, chopped.
• 8 cherry tomatoes, halved.
• 1/2 large avocado, sliced (or one whole small avocado, sliced).
• dressing of your choice (see note below).
• 1/2 cup good-quality mayonnaise.
• 1 small garlic clove, crushed.
• 1/2 cup mixed herbs (we used parsley, mint and tarragon)*.
• pinch sea salt.