Ingredients

• 1 tbsp vegetable oil
• 400g/14oz baby squid
• cleaned
• sliced into thick rings
• salt and freshly ground black pepper
• 250g/9oz fine egg noodles
• cooked according to packet instructions
• 250g/9oz golden sweet potato
• peeled
• cut into cubes
• cooked until tender
• 4 spring onions
• finely chopped
• 1 tbsp pumpkin seeds
• 1 tsp nigella seeds
• 2 sun-blushed tomatoes
• chopped
• 1 red chilli
• finely chopped
• 25ml/1fl oz fresh ginger juice (grate fresh root ginger and squeeze in a clean cloth to extract the juice)
• 2 limes
• juice only
• 1 tbsp sesame oil
• 2 tbsp sherry vinegar
• 150ml/5½fl oz olive oil
• 1 tbsp chopped fresh mint
• salt and freshly ground black pepper

Directions

• For the baby squid and sweet potato salad
• heat the vegetable oil in a pan and fry the squid rings for 2-3 minutes
• or until just opaque. Season well with salt and freshly ground black pepper and set aside.
• Cut the noodles into 5-7cm/2-2.75in pieces and then add to a large bowl along with the sweet potato cubes
• spring onions
• pumpkin seeds
• onion seeds and sun-blushed tomatoes. Stir well to combine.
• For the dressing
• place all of the dressing ingredients into a jar and shake until well combined. Season
• to taste
• with salt and freshly ground black pepper. Drizzle the dressing over the salad and toss well to coat. Stir in the chopped mint.
• To serve
• divide the salad among six serving plates and top each salad with a portion of squid.