Ingredients

Method

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

Method

Ingredients

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.