Mix breadcrumbs and chopped coriander together in a dish.
Mix eggs, honey and mustard together.
Dip calamari rings into egg mixture first and then into the breadcrumb mixture.
Lightly fry calamari in oil until coating is light golden brown.
Prepare rice by sautéing mushrooms and chives in KNORR Vegetable Stock Pot and Stork margarine until cooked.
Stir this mixture into prepared rice together with the lentils.
Prepare salad ingredients in a platter.
Serve calamari rings with savoury rice and salad.