Mix 100 g fennel, 1 chopped cucumber, 1 peeled and diced avocado, 180 g peeled and cubed lettuce and 3 finely chopped spring onions.
Serve with a homemade ranch dressing
Heat an oiled pan or wok over a very high heat.
Add 200 g calamari rings and tentacles and sauté for 4 minutes, or until slightly golden and cooked through.
Arrange 10g mint, 100g blanched asparagus, 80g rocket and 1⁄2 sliced cucumber on a platter.
Drizzle with this easy Italian dressing
Drizzle 700g baby potatoes with olive oil and scatter with 3 cloves of chopped garlic and rosemary. Roast for 40 minutes in an oven set to 200°C. Roughly crush each potato using the back of a spoon, and roast for a further 10 minutes.
Place the potatoes on a platter, and top with 60g baby herb leaves.
Place 700g thinly sliced marrows in a large bowl, and add 2 finely chopped red chillies, the juice of 2 lemons, 3 T extra virgin olive oil and 1 T honey mustard. Mix, cover and chill for 30 minutes.
Heat a pan over a low heat, and cook 225g torn chorizo for 2 minutes (or until slightly crispy). Remove from the pan, and add 1/2 torn French loaf. Cook the bread until golden. Toss the chorizo and bread with 3T extra virgin olive oil, 150g halved mini Rosa tomatoes, 100g crumbled fresh ricotta, a handful of chopped parsley and freshly ground pepper, to taste.