- 2 x small fresh calamari (cleaned)
- 1 cup fine semolina
- 1 cup self-raising flour
- Rice bran oil for frying
- Balsamic glaze in a squeeze bottle
- Salt
- 1 lemon
- SALAD
100g rocket leaves
- ½ fennel
- Olive oil
- White wine vinegar
- Cut fresh calamari into 1cm wide rings.
- Combine the semolina and flour in a bowl, dust the calamari and shake off any excess.
- Fry till golden.
- Drain onto paper towelling and season lightly with salt.
- Use a mandolin to slice fennel thinly and toss with the rocket leaves in a bowl.
- Dress the salad and place onto the middle of your dish.
- Add calamari and drizzle on or around some balsamic glaze and add a lemon wedge.
- Serves 2.
