Calamari Salad with Olive and Sun-dried Tomato
Recipe by Reuben Riffel

Serves: 2- 3
Preparation time: 15 minutes
Cooking time: 20 minutes


  • 250 g Calamari tubes
  • 2-3 Tbsp Olive oil
  • Salt and pepper to taste

For the dressing

  • 1 sachet of sundried tomatoes
  • Drizzle of olive oil
  • 1 Tbsp wholegrain mustard
  • 1 baby onion finely chopped
  • 1 pinch of fresh garlic grated
  • 1 tsp. honey
  • Juice of 1 lemon
  • 2 Tbsp Harvest Table Multi Collagen granules

To serve:

  • 1 Avocado, peeled and quartered
  • 200 g Butter lettuce
  • 1 sachet marinated calamata olives
  • 1 handful fresh parsley


Start by cooking the calamari. Place the calamari tubes on a serving plate and pat dry with paper towel. Drizzle with olive oil and season with salt and pepper. Grill the calamari over medium to high heat in a griddle pan for 1-2 minutes per side. Remove from the pan and set aside.

To make the dressing, strain the sundried tomatoes and add the marinade to a bowl, reserving the sundried tomatoes for serving. Add the olive oil, wholegrain mustard, onion, garlic, honey, lemon juice and The Harvest Table Multi Collagen Granules. Mix together until combined. Season to taste with salt and pepper. Set aside.