Make the vinaigrette: Put the garlic and the lemon juice in a bowl. Pour in the oil slowly while whisking to let the vinaigrette emulsify. Season with salt and pepper. Set aside.
Cook the vegetables: Brown the garlic in a bit of oil under low heat. Add the French beans, increase the heat to high and stir fry for two to three minutes until they’re cooked but still crisp. Lastly, toss in the cherry tomatoes and stir fry for two to three minutes until warmed
through and some the skins start to burst. Set aside.
Prepare the squid: Remove the spine of the squid, wash and then pat dry. Stir fry in oil under high heat for two to three minutes. Strain to remove all the liquid that the squid has rendered.
Put everything together: Add all cooked ingredients in a dish with the vinaigrette. Serve warm or at room temperature.
