Ingredients

• 4 x squid (about 250g/9oz each)
• cleaned and cut into triangles
• salt and freshly ground black pepper
• extra virgin olive oil
• 1 lime
• juice only
• 2 free-range eggs
• yolks only
• ½ tsp sea salt
• pinch white pepper
• 2 tsp rice wine vinegar
• 4 tsp chilli garlic sauce
• 2 tsp yuzu juice
• 200ml/7floz vegetable oil
• 3 tbsp coriander cress
• 2 tbsp celery cress
• 2 tbsp mint leaves
• picked
• 1 handful watercress
• leaves picked

Directions

• For the squid
• heat a griddle pan until searing hot.
• Season the squid with salt and black pepper and a drizzle of oil.
• Place onto the griddle and cook on each side for 30 seconds until charred and just cooked through.
• Remove and squeeze the lime over the top.
• For the creamy ponzu dressing
• place all the ingredients
• except the vegetable oil into a small food processor and blend to a purée.
• Gradually add in the vegetable oil until a thin mayonnaise forms.
• Check the seasoning and add more yuzu juice if desired.
• To serve
• scatter the cress and leaves over each plate
• then place a squid on top and drizzle with the creamy ponzu dressing.