Source: taste.com.au   Image by Alan Benson

A light healthy recipe perfect for your spring reset and the warmer months ahead.

Only 15 minutes pre and 10 minutes cooking to serve 4.

Ingredients

• 500g cleaned calamari tubes
• 100g pkt baby watercress salad
• 250g cherry tomatoes, halved
• 1 1/2 tbsp oil
• 1 bunch asparagus, trimmed, cut into 4cm lengths
• 1 long red chilli, deseeded, finely chopped
• 3 tbsp fresh lemon juice
• 2 tbsp Maggi fish sauce
• 1/2 tsp caster sugar
• 1 tbsp chopped fresh coriander
• 2 tsp chopped fresh mint
• Crusty bread, to serve

Method

Step 1

Halve calamari lengthways, score inner flesh in a criss-cross pattern, then cut into 5cm pieces. Combine the watercress salad and tomatoes in a bowl.

Step 2

Heat a wok over a high heat. Add half the oil and swirl to coat. Stir-fry the asparagus for 1-2 minutes or until tender. Transfer to a bowl. Heat the remaining oil in the wok. In batches, stir-fry the calamari and chilli for 1-2 minutes or until squid turns white and curls.

Step 3

Return all calamari to the wok along with the lemon juice, fish sauce, sugar, coriander and mint, and toss until well combined. Add the calamari to the salad and toss. Serve immediately with crusty bread.