Flash Fried Squid, Fennel and Rocket Salad

For the fennel and rocket salad

1 large (240g)                           Fennel, finely sliced, put on ice for at least 30 mins4 handfuls                                 rocket leaves (100g), washed5 sprigs                                     coriander, finely chopped

For marinating the squid

3 medium                                 squid (each 300g), cleaned, tentacles reserved1                                              lime juiced10g                                          ginger, grated30g                                           palm sugar, grated or dark muscovado½                                              red chilli, chopped or chilli powder35g                                          olive oil, refined1 pinch                                     sea salt

For the Thai sauce/ dressing

40g                                          thai green paste (have the ingredients laid out)10g                                          palm sugar60g                                          water6 sprigs                                     coriander, roughly chopped

For the fennel and rocket salad

Place the sliced fennel and rocket leaves into separate large bowls of iced water for 30 minutes to allow them to crisp up.

Drain in a salad spinner and place on a tray in the fridge, covered with a damp cloth until you are ready to dress the salad and serve.

To prepare the squid

Cut open the squid pouches along the body line and score on the inside, then cut each one into 3 pieces.

In a large bowl, mix together the lime juice, ginger, palm sugar, chilli, olive oil and salt.

Add the prepared squid to the marinade, toss together well and leave to marinate for 30 minutes.

To prepare the dressing

In a small bowl, mix together the Thai green paste, palm sugar, water and coriander.

Place the fennel and rocket salad into a large bowl and dress the salad with 25g or one large tablespoon of the Thai dressing.

Reserve the rest to dress the squid after you have grilled it.

To grill the squid

Preheat the griddle until very hot then add the squid and cook for 15–30 seconds on each side. Immediately remove from the griddle to a warm plate. Toss the squid in the thai dressing, taste and adjust the seasoning if necessary.

To serve

Pile the rocket salad in the middle of each plate and top with the grilled squid. Drizzle any remaining dressing over and around the plate.