Method

• 1.
  Separate the squid tubes from the tentacles. Cut open each squid hood, then using a sharp knife, score the inside in a diamond pattern and slice into strips. Remove and discard the beaks from the tentacles and set aside.
• 2.
  Using a vegetable peeler, cut zucchini into long ribbons. Blanch in boiling water for 1 minute, then drain. Set aside.
• 3.
  Heat 1 tablespoon oil in a non-stick frypan over high heat. Cook squid tubes and tentacles, turning, for 1 minute or until just cooked and the tubes curl.
• 4.
  Whisk remaining 2 tablespoons olive oil with lemon juice and honey, then season.
• 5.
  Divide the zucchini and squid among 4 plates and drizzle with dressing. Scatter with almonds and lemon zest, then serve with lemon wedges.