Calamari with spinach and roquette salad

This is a simple breaded calamari…the girls love it. Toss the calamari in flour, dip in an egg and milk mixture (4 eggs to 1/2cup milk), and coat with breadcrumbs. Chill the breaded calamari for 20 minutes before shallow frying, 2 minutes per side (if you over cook the calamari it is tough). Meanwhile, make up the salad with baby spinach, roquette, red bell peppers, cucumber and cherry tomatoes (from the garden!). Drizzle with a dressing made of juice from 1 lemon, twice the volume of olive oil, 1 Tb sugar, 1 large handful of fresh basil minced (from the garden!), salt and black pepper. Enjoy!

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