Calamari with parsley, garlic and currant dressing

1 Preheat oven to 200°C. Place kumara wedges on a lined baking tray, spray with oil and bake for 20 minutes until crisp and golden.

2 To make parsley dressing, combine parsley, garlic, 1/2 tablespoon oil, lemon juice and currants in a small bowl. Set aside.

3 Score inside flesh of squid tubes in a criss-cross pattern then cut in 7cm pieces. Combine with the remaining oil and lemon zest.

4 Spray a large frying pan with oil and place over a high heat. Add squid and cook for 3 minutes or until just cooked through and curled. Serve with parsley dressing, wedges and salad.