Salt & Pepper Squid With Lemon Myrtle
- Wash the calamari hoods and cut into triangles or squares
- Mix the flour with the lemon myrtle in a bowl and roll the squid pieces through the flour mixture
- Heat the macadamia oil and butter in a wok. Add the saltbush and mountain pepper and cook for 30 seconds
- Shake off excess flour from the squid and add to the wok in batches and cook until it begins to curl. Remove from oil and drain on a paper towel.
Serve over a bed of salad with lemon wedges.