- 200 g calamari rings and tentacles
- 10 g fresh mint
- 100 g asparagus, blanched
- 80 g rocket
- 1⁄2 cucumber , sliced
Heat an oiled pan or wok over a very high heat.
Add the calamari and sauté for 4 minutes, or until slightly golden and cooked through.
Arrange the mint, asparagus, rocket and cucumber on a platter. Top with the calamari and drizzle with this Italian salad dressing.