Simon Rimmer served up a tasty Calamari Noodle Salad on Sunday Brunch.

The ingredients are: 1kg baby calamari, 100ml extra virgin olive oil, Zest 1 lime, 300g cooked fine rice noodles, 1 finely sliced shallot, 50mm piece ginger, matchsticks, 8 radish, sliced, Handful mint, Handful thai basil, 4 chopped tomatoes and 2 finely chopped birds eye chillies.

For the dressing: Juice 3 limes, 75ml light soy, 1 tablespoon grated palm sugar, 1 tablespoon gochugang paste and Garnish with salted cashews and coriander.

See recipes by Simon in the book titled: The Sunday Brunch Cookbook: 100 of Our Super Tasty, Really Easy, Best-ever Recipes available from Amazon now.