In a pan, over a medium-high heat, fry the fennel and baby marrow in half of the olive oil, until lightly charred.

Divide among 4 plates then add the avocado.

Using another pan over a high heat, sear the calamari strips with the chilli in the remaining olive oil.

Top each salad with the warm calamari strips then drizzle over the cranberry-infused balsamic reduction and extra virgin olive oil. Sprinkle with sea salt and a crack of black pepper.

Per serving: 1264.2kJ, 18.4g protein, 20.7g fat, 9.4g carbs