Instructions: Cut calamari into rings approximately 3 mm thick.

Bring water and lemon to boil and simmer calamari for about 30 seconds. Simmer prawns for about 2 minutes.

Cool in a colander with ice or cold running water.

Cut capsicum into fine strips (julienne).

In a bowl place vinegar, lemon juice and pepper and slowly add oil whisking all the time. Add chopped mint, sliced spring onions, capsicum, calamari and prawns.

Cover and refrigerate.

To serve:
Halve cantelope, remove seeds and slice fine leaving skin on.

Lay overlapping slices on a plate. Place lettuce on plate and top with calamari salad mix, garnish with lemon wedges and parsley. Spoon over dressing.

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