Step 1 Preheat oven to 200°C. Place sweet potato wedges onto a lined baking tray, spray with oil and bake for 20 minutes, until crisp and golden.
Step 2 Meanwhile, combine parsley, garlic, 1/2 tablespoon oil, lemon juice and currants in a small bowl. Set aside.
Step 3 Score inside flesh of calamari in a criss-cross pattern, then cut into 7cm pieces. Combine with remaining oil and lemon zest.
Step 4 Spray a large frying pan with oil and place over high heat. Add calamari and cook for 3 minutes, or until just cooked through and curled. Serve with parsley dressing, wedges and green salad.