Serves 4

Ingredients:
2 limes
1 shallot, finely chopped
1 small serrano chili, seeds removed and finely chopped
3 tablespoons/45 ml plus 2 teaspoons/10 ml extra virgin olive oil
8 ounces/225 g cleaned baby squid (calamari) tubes and tentacles
Sea salt and freshly ground black pepper
16 baby tomatoes on the vine
2 tablespoons/30 ml peanut oil
4 ounces/113 g mixed baby lettuce leaves

Method:

Grate the peel from the limes into a medium bowl. Add the shallot, chili and 1 tablespoon/15 ml of olive oil to the lime zest. Cut the calamari tubes lengthwise in half, then score the pieces lightly.

Add the calamari pieces and tentacles to the lime zest mixture and toss thoroughly to coat. Season the calamari mixture with salt. Cover and refrigerate for 1 hour. Preheat the oven to 375°F/190°C.

Place the tomatoes on a small baking sheet and drizzle with 2 teaspoons/10 ml of olive oil. Sprinkle with salt and pepper. Roast the tomatoes in the oven for about 8 minutes or until they begin to split.

Meanwhile, squeeze 2 tablespoons/30 ml of lime juice into another medium bowl. While whisking, slowly add the peanut oil and remaining 2 tablespoons/30 ml of olive oil to the lime juice to blend well. Season the vinaigrette to taste with salt and pepper.

Heat a large heavy based skillet or sauté pan over a high heat. Add the calamari mixture to the hot pan and sauté for about 2 minutes or just until the calamari becomes opaque. Do not over cook the calamari or else it will become tough.

Mound the lettuce leaves on 4 plates. Arrange the hot calamari and roasted tomatoes over the salads. Drizzle some of the vinaigrette over the salads and serve.