Griddled squid with soy and citrus dressing

1. 1

   In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar.

2. 2

   Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper.

3. 3

   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.

4. 4

   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.

5. 5

   Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes.

6. 6

   Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked.

7. 7

   Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat.

8. 8

   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.

9. 9

   Gently mix the salad leaves into the squid and dressing and arrange on serving plates.

1 serving ≈ 150 g

Nutrition values are estimates. - means data is unavailable.