Calamari and vegetable salad

Ingredients

• 45 gram can anchovy fillets, drained
• 2 clove garlic, crushed
• 1/4 cup (60ml) olive oil
• 1 tablespoon flat-leaf parsley, chopped
• 400 gram frozen crumbed calamari rings
• vegetable oil, for deep-frying
• 3 medium_piece (570g) tomatoes, quartered
• 1 tablespoon fresh basil, chopped
• 1 medium_piece (200g) green capsicum , sliced thinly
• 1 medium_piece (250g) avocado, chopped coarsely
• 1 small_piece (130g) green cucumber, sliced thinly
• 1/2 cup (60g) seeded black olives
• 1 tablespoon white vinegar
• 4 large_piece lettuce leaves, torn