- 4 x squid (about 250g/9oz each), cleaned and cut into triangles
- salt and freshly ground black pepper
- extra virgin olive oil
- 1 lime, juice only
- 2 free-range eggs, yolks only
- ½ tsp sea salt
- pinch white pepper
- 2 tsp rice wine vinegar
- 4 tsp chilli garlic sauce
- 2 tsp yuzu juice
- 200ml/7floz vegetable oil
- 3 tbsp coriander cress
- 2 tbsp celery cress
- 2 tbsp mint leaves, picked
- 1 handful watercress, leaves picked
- For the squid, heat a griddle pan until searing hot.
- Season the squid with salt and black pepper and a drizzle of oil.
- Place onto the griddle and cook on each side for 30 seconds until charred and just cooked through.
- Remove and squeeze the lime over the top.
- For the creamy ponzu dressing, place all the ingredients, except the vegetable oil into a small food processor and blend to a purĂŠe.
- Gradually add in the vegetable oil until a thin mayonnaise forms.
- Check the seasoning and add more yuzu juice if desired.
- To serve, scatter the cress and leaves over each plate, then place a squid on top and drizzle with the creamy ponzu dressing.