Salt and Pepper Squid With Roasted Fennel and Orange Salad

Serves: 2 or double for a family of 4
Prep time: 15 minutes
Cook time: 10 minutes

Method: Air Fry

Ingredients:
- 1 fennel bulb, shaved
- 2 oranges, segmented
- 1 x 60g bag bab􀁜 rocket
- 1 x 270g salt and pepper squid
Dressing:
- 1 tbsp olive oil
- 1 tsp seeded mustard

Method:
1. Cook salt & pepper squid at 200C in air fryer for approximately 10-minutes, with regularly shaking of the basket until golden and crispy. Set aside

2. Remove the skin and white pith of the oranges with a knife
3. Over a bowl, carefully remove segments from the orange with a sharp knife. Squeeze excess juice after segmenting the orange and pour into a jar for the dressing.
4. Add together orange segments and roast fennel to the mixing bowl
5. Cook squid in the airfryer on 200C for 4 minutes
6. Shake together orange juice, olive oil, seeded mustard and pour over salad. Lightly toss salad and divide between 2 serving bowls topped with cooked squid.

Recipe Credit - Karol Foodie