Ingredients

Method

• 2 stalks celery
• 1 bunch fennel
• 1 bunch crisp green grapes
• Butter lettuce, for serving
• 2 ripe avocados, pitted and halved
• 4 calamari steaks
• 2 T olive oil
• Juice of 2 limes
• Sea salt and freshly ground black pepper
• For the homemade mayonnaise:
• 1 free-range egg
• 1 T lemon juice
• 2 t Dijon mustard
• 1 clove garlic, crushed
• 1 cup olive oil

Method

Ingredients

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.