Slice open squid tubes and lay flat. Gently use the tip of a knife to score the outside of the squid tubes in a criss-cross pattern. Cut squid into 5cm squares.
Roughly chop 1/3 cup coriander and reserve the rest. Combine chopped coriander with squid with ginger, garlic, chilli, lime zest and oil. Marinate for at least 1 hour or overnight if possible.
Combine dressing ingredients in a bowl.
Gently combine the Leafy Patch Rocket Leaves with onion, tomato, cucumber, remaining coriander and dressing in a large bowl, arrange on a serving platter.
Heat a large frypan over high heat, add enough oil to lightly coat and cook calamari in batches for 1 minute, or until just cooked through. Arrange warm calamari over the salad and enjoy immediately.
In light of the recent product recalls, we want to reassure you that Tripod Farmers, including our brands Bacchus Marsh and Leafy Patch, are NOT affected. Thank you for your trust — we look forward to continuing to serve you fresh, high-quality produce.