Ingredients

• 100g/3½oz plain flour
• 1 tsp sea salt
• 1 tsp cracked black pepper
• 1 squid
• main body cleaned
• opened flat
• scored and trimmed.
• 2 tbsp vegetable oil
• 1 lime
• juice only
• 1 tbsp olive oil
• 1 tbsp sesame oil
• salt and freshly ground black pepper
• 25g/1oz fresh chervil
• stalks removed
• 25g/1oz fresh chives
• roughly chopped
• 25g/1oz fresh basil leaves
• 25g/1oz fresh flatleaf parsley leaves
• 25g/1oz fresh dill
• stalks removed
• 1 tbsp sesame seeds

Directions

• To make the squid
• mix the flour
• salt and freshly ground black pepper in a large bowl.
• Dredge the squid in the seasoned flour.
• Place the vegetable oil in a wok over a high heat. Add the squid and cook for three minutes
• keeping the squid moving at all times.
• Remove the squid from the wok
• drain on kitchen towels and sprinkle with salt.
• To make the herb salad
• place the lime juice
• olive oil and sesame oil in a large bowl. Mix together and season
• to taste
• with salt and freshly ground black pepper.
• Add the herbs and toss the salad well.
• Sprinkle with sesame seeds and transfer to a plate.
• Serve with the squid pieces sprinkled over the salad.