Press the calamari dry and roll it in the cornflour seasoned with salt and pepper. Heat the oil and fry the calamari in batches quickly over high heat until crisp. Remove and drain on paper towels.Arrange the lettuce, papaya and avocado on a serving plate and spoon the warm calamari over. Sprinkle with lemon juice, and salt and pepper to taste, and serve with herb yoghurt.Words and image: Home magazineTo receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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