Ingredients

500g cleaned calamari
150g cherry tomoates, halved
2 sticks celery, cut into thin slices
¾ bag Lasting Leaf Crispy Crunchy

Dressing
2 tbsp fresh lemon juice
1 tbsp red-wine vinegar
3 tbsp extra virgin olive oil
1 clove garlic, crushed
salt and freshly ground black pepper
½ red onion finely chopped

Method

Rinse calamari under cold running water to clean. Cut in half lengthwise.

Place into a pan of boiling water and cook for about 1 minute until just opaque. Drain and run under cold water to stop the cooking. Pat dry.

To make the dressing, whisk together the lemon juice, vinegar, oil, garlic and seasoning. Add the onion. Leave to stand for a few moments to infuse.

Place all ingredients into a bowl and toss, pour over dressing and toss again.