Ingredients

Method

• 300 g calamari, thinly sliced
• Dill, to garnish (optional)
For the marinade:
• 1⁄3 cup lemon juice
• 1⁄3 cup olive oil
• 1⁄3 cup buttermilk
• 2 garlic cloves, crushed
• 3 T dill, chopped
• Sea salt and freshly ground pepper, to taste
For the salad:
• 1 fennel bulb, thinly sliced
• 2 celery sticks, peeled
• 100 g mini asparagus tips
• 100 g extra fine green beans
• 1 - 2 100 g sachets baby butter lettuce
• Olive oil, for dressing

Method

Ingredients

Drop the calamari into lightly salted boiling water. Simmer for barely a minute, taking care not to overcook. Drain well, cool slightly and mix with the marinade. To make the marinade, blend the lemon juice, oil and buttermilk until creamy. Add the garlic and dill and season to taste. Marinate for a few hours or overnight in the fridge.

To make the salad, soak the fennel in iced water for 30 minutes. Drain well. Slice the celery into long, thin strips about the length of the beans. Steam the asparagus and beans until just tender. Mix the leaves and the remaining salad ingredients with a little olive oil until shiny. Turn onto a platter.

Spoon over the marinated calamari. If you like, garnish with dill sprigs. Season if necessary.

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