• The salad is assembled in advance on individual plates and the squid is flash-fried at the last minute.

    Pan-fried calamari salad

    Serves: 4
    Cooking Time: 30 mins


    • 50ml olive oil
    • 10ml red wine vinegar
    • salt and freshly ground black pepper, to taste
    • SALAD
    • 200g mixed salad leaves
    • 8 small pineapple slices
    • 50g cashew nuts, toasted
    • 50ml olive oil
    • 1 garlic clove, finely chopped
    • 5ml ginger, finely chopped
    • 1 small chilli, seeded and finely chopped
    • 500g baby calamari tubes, cleaned
    • 45ml soy sauce
    • juice of 1 lemon
    • 30ml salt
    • 30ml cracked black pepper



    Mix the vinaigrette ingredients well.


    Arrange the salad leaves on individual plates with the pineapple and cashew nuts. Drizzle with the vinaigrette.


    Heat a heavy-based frying pan with the olive oil and sauté the garlic, ginger and chilli. Flash-fry the calamari for 3 – 5 minutes. Add the soy sauce and lemon juice. Turn the pieces so that they cook on both sides, for a further 5 minutes. Remove and season.


    Place 3 or 4 calamari pieces on each plate. Drizzle with the calamari pan juices and serve immediately.