Ingredients

• 6 fresh mint leaves
• julienned
• 3-4 tbsp micro cress leaves
• handful seasonal salad leaves
• 2 Granny Smith apples
• cores removed
• julienned
• 2 tbsp roasted salted peanuts
• crushed
• 1 stalk lemongrass
• soft white inner core only
• finely sliced
• ½ tbsp chopped fresh galangal
• 1 tbsp lime juice
• 3 tbsp sweet chilli sauce
• 1 tbsp fish sauce
• 1 tbsp palm sugar
• salt
• to taste
• 1 tbsp soy sauce
• 1 tsp chilli sauce
• 1 tsp honey
• 1 tsp malt vinegar
• 1 tsp oyster sauce
• 1½ tbsp vegetable oil
• 25g/1oz fresh root ginger
• finely sliced
• 3 garlic cloves
• finely sliced
• 200g/7oz squid
• quills
• beaks and membranes removed
• rinsed
• sliced into rings
• 100g/3½oz onion
• diced
• 2-3 dried chillies
• to taste
• finely sliced
• 50g/2oz cashew nuts
• plus extra to garnish
• 2-3 spring onions
• finely sliced
• plus extra to garnish

Directions

• For the salad
• place the mint
• micro cress
• salad leaves
• apple and peanuts into a bowl and mix until well combined.
• Blend the lemongrass
• galangal
• lime juice
• sweet chilli sauce
• fish sauce and palm sugar to a purée in a food processor.
• Pour the dressing over the salad and mix until well combined. Set aside.
• For the squid
• mix the soy sauce
• chilli sauce
• honey
• vinegar
• and oyster sauce together in a bowl until well combined. Set aside.
• Heat the vegetable oil in a wok over a high heat until smoking. Add the ginger
• garlic and squid and stir-fry for 2-3 minutes. Stir in one tablespoon of water.
• Add the soy sauce mixture to the wok and stir until well combined. Stir in the onion
• dried chillies
• cashew nuts and spring onions and cook for a further 2-3 minutes.
• To serve
• spoon the salad onto serving plates and top with the squid. Garnish with the extra spring onions and cashew nuts.