Calamari Rings with Bean and Broccoli Salad

For the Calamari Rings
3 Large Squid cleaned and skin removed
2 tbsp Olive Oil
1 inch grated ginger
1/2 glass white wine
1/2 cup chicken stock
3 cloves garlic crushed
1 tbsp chopped fresh Marjoram
1 tsp dijon Mustard
1/2 tsp mustard seeds
1 green Chilli finely sliced
Salt & Pepper

For the Bean & Broccoli Salad
1 Medium Broccoli cut into small florets
Two handfuls of cherry tomatoes halved
Two cups Canellini Beans (cooked or canned)
1 tbsp chopped fresh parseley
2 cloves garlic crushed
1 tsp dijon mustard
2 tsp honey
1 tbsp white wine vinegar
2 tbsp white wine
3 tbsp olive oil
Salt & Pepper

Slice the squid into 5mm rings. Heat olive oil in a large frying pan add crushed ginger and squid rings and fry on high heat for just 1 minute. Turn heat off, and scoop out the calamari rings to a serving plate leaving juices in the pan.  Turn heat on again add garlic, wine and chicken stock and reduce by half. Add chopped chilli, mustard, mustard seeds and chopped marjoram.  Season with salt & pepper and pour over the calamari rings.

Make the Bean and Broccoli salad by blanching the broccoli in boiling salted water for two minutes then drain and rinse under cold running water.  Drain well then transfer to a bowl.  Add cannellini beans, halved cherry tomatoes and parsely. Make the dressing by whisking together, crushed garlic, mustard, honey, wine, vinegar, olive oil and salt and pepper. Pour over salad and toss gently.