Calamari and Rocket Salad

• 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

This recipe is created by Justine Schofield for our partnership with Everyday Gourmet. #EDG2020

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.

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. Place in air fryer basket.

Cook at 180C for 8-10 minutes then sprinkle with salt.

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