Ingredients

• 1 lime
• zest and juice
• ½ lemon
• zest and juice
• ½ orange
• zest and juice
• 1 small bunch coriander
• finely chopped
• 1 small bunch fresh mint
• leaves finely chopped
• 1 tbsp dark soy sauce
• 1 red chilli
• finely chopped
• 2½cm/1in piece fresh ginger
• grated
• pinch of caster sugar
• 4 tbsp extra virgin olive oil
• 1 tbsp sesame oil
• salt and freshly ground black pepper
• 4 medium-sized whole squid
• gutted
• cleaned and dried
• 1-2 tbsp olive oil
• 150g/5½oz mixed cress leaves
• to serve

Directions

• In a large bowl
• combine the citrus juices and zest
• herbs
• soy
• chilli
• grated ginger and sugar.
• Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper.
• Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes
• lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid.
• Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating
• rub the squid with the olive oil and season with salt and freshly ground black pepper.
• Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes.
• Remove the pan from the heat
• flip the squid tubes over and leave for a further 30 seconds
• or until just cooked.
• Remove the tubes from the pan
• place into the bowl with the dressing and turn gently to coat.
• Return the griddle pan to the heat and cook the tentacles for 1-2 minutes
• or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing.
• Gently mix the salad leaves into the squid and dressing and arrange on serving plates.