Ingredients:                           

4 medium squid, gutted, cleaned and skinned - tentacles and wings kept seperate.

200g mixed cherry and plum tomatoes, sliced, halved or quartered.

1/2 a red onion, peeled and finely sliced

1 bulb of fennel, plus herby tops

juice and zest of 1 lemmon and 1 orange

5ml dried oregano

good quality herb vinegar and olive oil.

salt and freshly ground black pepper.

1 dried red chilli, crumbled

 Instructions:                                  

Slice squid bodies along one side and flatten them out. Score the inside flesh in a criss- cross pattern with a knife.Remove the herby tops from fennel. Cut fennel in 1/2 and then in fine strips, then toss it together with tomatoes and onion. Squeeze lemon and orange in salad and add oregano. Dress salad with 45ml of herb vinegar, 100ml olive oil, salt and pepper then toss and taste. Make corrections.

Use a griddle pan or large preheated frying pan to cook squid. Sprinkle squid with a little salt and pepper, sprinkle over the dried chilli and pat with oil on both sides. Add tentacles to the pan first as they are a little tougher than the body. After about 2 mins add the body scored section down. Color both sides of the squid by cooking each side for not less than 4 mins. While still warm, cut up at an angle and add to salad. 

This salad can also be used as an appetiser and serves four. 
 
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