- 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
- 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.