Salt and Pepper Squid

Ingredient

          75g (1/2 cup) plain flour

1 1/2 teaspoons freshly ground black pepper

          1 teaspoon salt

3 medium (about 100g each) cleaned squid hoods, cut into 5mm-thick rings

         80ml (1/3 cup) vegetable oil

1 x 100g pkt baby Asian greens

         1 tbs   Olive oil

          Half juice of lemon 

Place the flour, pepper and salt in a clean plastic bag. Add the squid rings and tie the bag to seal.
        Shake the bag until the squid is fully coated in the flour mixture and set aside.


Heat the oil in a large non-stick frying pan over high heat. Cook the squid, turning occasionally, for 2-3 minutes or until golden brown and just cooked through. Transfer to a large plate lined with paper towel.


Divide the baby Asian greens among serving plates. Top with the salt & pepper a drizzle of a good olive oil  some fresh lemon and salt mix well and place the squid on top.