Spicy Calamari Salad

It's summer time here in Sydney. My indoor plants start showing some flowers. Very exciting! I really doubted that they would flower this year as I haven't done much except water them when they look a bit floppy.
As summer can be very challenging for me to stay in the kitchen, I tend to prepare salad more often. So, I recently came up with the idea of spicy calamari salad. Thu and I really like it and will definitely prepare this for all the chilli lovers that we know. The recipe below is for 4 servings.

Ingredients:

• 3 pieces of calamari tubes (cut into squares)
• zest and juice of 1 lemon
• 2 bird's eye chillies (finely chopped)
  
• 2 garlic gloves (finely chopped)
  
• 4 tsp kecap manis
• 4 tbs olive oil
• a pinch of salt
• freshly ground peppercorns
• mixed salad (baby spinach, mixed lettuces, and rocket leaves)
  
• grape tomatoes
• a handful of toasted almond flakes and pumpkin seeds

Marinating Sauce for Calamari:

• 2 tbs olive oil
  
• 2 bird's eye chillies (finely chopped)
  
• 2 garlic gloves (finely chopped)
• zest of 1 lemon
• juice of half lemon
• a pinch of salt
• 2 tsp kecap manis

Salad dressing:

• 2 tbs tbs olive oil
• 2 tsp kecap manis
• juice of half lemon
  
• a pinch of salt
• freshly ground peppercorns

Preparations:

1. Wash calamari tubes and pat dry with paper towel. Cut into medium-sized squares and marinate overnight with marinating sauce.
   
2. Pan fry the calamari squares (3 mins each side) on a hot pan without any additional oil. Do not overcook the calamari. In the same time, start toasting the almond flakes and pumpkin seeds until they turn slightly brown (my mini oven does this for 5 mins).
3. Wash the salad and grape tomatoes with salad spinner. Add cooked calamari, toasted seeds and salad dressing to each bowl.