A recipe from the Good Food collection.
750 g (1 lb 10 oz) cuttlefish or squid, cleaned and cut into thin strips
1 small fennel bulb, finely sliced, reserving the fronds
½ red onion, finely sliced
80 g (2¾ oz/3 cups) rocket (arugula)
2 tablespoons lime juice
1 tablespoon sherry vinegar
1 garlic clove, crushed
¼ teaspoon chilli flakes
3 tablespoons extra virgin olive oil
1 tablespoon wholegrain mustard
1. Place the cuttlefish on a plate in a steamer and cover with a lid. Sit the steamer over a saucepan or wok of boiling water and steam for about 3 minutes, or until just cooked. Cool, then place in a bowl with the fennel, onion and 2 tablespoons of the finely chopped fennel fronds.
2. Mix all the dressing ingredients together in a bowl or a screw-top jar and pour over the salad. Toss gently and season to taste.
3. Arrange the rocket leaves on a serving plate and top with the salad.