Quick and easy. Very refreshing dish.
Slice open squid tubes and lay flat. Gently use the tip of a knife to score the outside of the squid tubes in a criss-cross pattern. Cut squid into 5cm squares.
Roughly chop 1/3 cup coriander and reserve the rest. Combine chopped coriander with squid with ginger, garlic, chilli, lime zest and oil. Marinate for at least 1 hour or overnight if possible. Combine dressing ingredients in a bowl.
Gently combine the rocket with onion, tomato, cucumber, remaining coriander and dressing in a large bowl, arrrange on a serving platter.
Heat a large frypan over high heat, add enough oil to lightly coat and cook calamari in batches for 1 minute, or until just cooked through. Arrange warm calamari over the salad and enjoy immediately.
This recipe is provided by Tripod Farmers, Australia using their Wash n Toss Range.