Start with the salad first and set aside.
- Using a mandolin, slice you cabbage as fine as you can and place into a large salad bowl.
- Chop up all your herbs and spring onion, adding to the cabbage.
- Add the zest of the lemon to the salad, and toss well.
- Lastly add the dressing, olive oil, salt and the lemon juice. Have a little taste test, and add more lemon if you would like extra zing.
Calamari
- Place flour and semolina into a clean plastic bag or bowl and mix.
- Using a sharp knife cut fresh calamari into 1cm wide rings. Cut the tentacles in half.
- Dust the calamari into the flour and semolina. Shake off any excess flour and place onto a dish.
- Heat oil in a wok on a high to medium heat.
- Gently place calamari into the hot oil and fry till golden on both sides (be careful as calamari may pop in the hot oil ). Do not overcrowd your wok and cook in batches.
- Drain onto paper towelling & season lightly with salt.
Serve the calamari immediately whilst hot, some extra lemon wedges along with spring herb salad.
