4
Easy
35 minutes
5 minutes
Use a vegetable peeler to create long, thin shavings of celery and fennel, then mix these a good dollop of mayonnaise. Toss with a handful of grapes, a few lettuce leaves and the avocado halves.
Using a sharp knife, score the surface of the calamari steaks in a criss-cross pattern. Rub the calamari with olive oil and squeeze over the lime juice, then season to taste.
Flash fry in a hot griddle pan or over smouldering braai coals for 2 minutes on each side side. Serve warm on top of the green salad.
To make the mayonnaise: Place the egg, lemon juice, mustard and garlic in a blender and blend until combined. With the blender still running, slowly add the olive oil in a thin, steady stream until the mixture is thick and creamy.
