Try something new with Bec Duffy’s simple and tasty fennel and rockmelon salad with calamari! It’s a deliciously light meal that pairs perfectly with a glass of our new release, 2021 Riesling



Ready In:

30 min





  • 1 Tbsp fennel seeds, toasted
  • 2 garlic cloves, chopped
  • 1 tsp sea salt
  • ¼ tsp ground white pepper
  • ½ tsp sesame oil
  • Finely grated zest & juice of 1 lemon
  • 500g calamari tubes, cut into rings
  • 2 Tbsp vegetable oil
  • 1 small bulb fennel, ends trimmed
  • ½ rockmelon, peeled, thinly sliced
  • 1 cup coriander leaves
  • 2 spring onions, chopped
  • 1 red chilli, sliced
  • 1/3 cup extra virgin olive oil
  • 1 Tbsp white wine vinegar
  • 1 tsp brown sugar
Fennel Rockmelon and Calamari Salad in a bowl

Step by Step Instructions

Step 1

Use a mortar and pestle to pound fennel seeds, garlic, salt and pepper. Stir in sesame oil, lemon zest and juice, then transfer to a large bowl. Add the calamari and toss to coat. Set aside for 5 minutes to marinate.

Step 2

Meanwhile, thinly slice fennel and place in a bowl of iced water for 5 minutes. Drain well. Combine fennel, rockmelon, coriander, onion and chilli in a bowl. Whisk the oil, vinegar and sugar in a jug. Add to salad and toss to combine.

Step 3

Heat vegetable oil in a large frying pan over high heat. Cook calamari, in batches, for 2-3 minutes or until golden. Transfer to a plate lined with paper towel. Divide salad among bowls and top with calamari.

Step 4

Enjoy with a glass of Holm Oak Riesling 2021

Wine Match

Serve with our new release 2021 Riesling

Bottle of Holm Oak Riesling

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