Salt and Pepper Calamari Salad Recipe - Great British Chefs

Ingredients

• 500g of squid, cleaned and cut into thin rings and tentacles
• 100g of plain flour
• 50g of cornflour
• 25g of baking powder
• 190ml of sparkling water
• 1/2 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper
• 1 lime, cut into wedges
• oil, for deep-frying
• 1/2 watermelon
• 2 tsp olive oil
• 1 pinch of salt
• 1 pinch of freshly ground black pepper
• 50g of honey
• 75ml of sherry vinegar
• 2 tbsp of natural yoghurt
• 1 tsp Dijon mustard
• 1 lime, juiced
• 2 avocados
• 200ml of rapeseed oil
• 50g of black quinoa
• 1 mixed salad leaves, large pack