Method

First, steam the Kalettes® in a bowl with a tight fitting lid and a dash of water for 1 minute, then refresh under cold water.

Next, pan fry the prepared squid in 2 table spoons of the olive oil, do not move the squid around but let it get a nice golden colour, season with salt and pepper. Once the squid is cooked, transfer it to a tea towel .

Deglaze the pan with the cider vinegar, shallots and English mustard, then add the chestnuts, off the heat, add the rest of the olive oil to make a warm vinaigrette.

Build the warm salad with layers of Kalettes®, Squid, and rocket.