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Calamari-and-asparagus salad

By Abigail Donnelly
4
Easy
10 minutes
4 minutes

Ingredients

  • 200 g calamari rings and tentacles
  • 10 g fresh mint
  • 100 g asparagus, blanched
  • 80 g rocket
  • 1⁄2 cucumber , sliced

Method

1. Heat an oiled pan or wok over a very high heat.

2. Add the calamari and sauté for 4 minutes, or until slightly golden and cooked through.

3. Arrange the mint, asparagus, rocket and cucumber on a platter. Top with the calamari and drizzle with this Italian salad dressing.