SALT & PEPPER CALAMARI WITH LEMON AIOLI

SERVES 4 PREP 15 MINS COOK 10 MINS

¹⁄3 cup plain flour

1½ tsp sea salt flakes

1½ tsp cracked black pepper vegetable oil, to deep-fry

2kg baby calamari, cleaned, hoods sliced into rings

80g baby rocket leaves

1 small red onion, thinly sliced

250g baby Lebanese cucumbers (qukes), thinly sliced lengthways (see tips)

1 medium lemon, halved

LEMON AIOLI

1 ½ cups mayonnaise

2 tsp finely grated lemon zest

2 tbsp lemon juice

1 clove garlic, crushed

1 LEMON AIOLI Combine ingredients in a small bowl.

2 Combine flour, salt and pepper in a large bowl.

3 Fill a large wok one-third full with oil. Heat to 180°C (or until a cube of bread turns golden in 10 secs). Working in batches, toss calamari in flour mixture. Shake away excess. Fry calamari 2 mins until golden and just tender. Drain on paper towel. Reheat oil between batches.

4 Combine rocket, onion and cucumber in a large bowl. Serve calamari with rocket salad, aioli and lemon halves.