To make the dressing, bring the orange juice to the boil in a non-aluminium pan and reduce by two thirds, then remove the pan from the heat and whisk in the lemon juice and olive oil.
Pre-heat a non-stick frying pan over a medium heat.
When the pan is hot add a drizzle of oil. Season the squid with salt and carefully place in the pan.
Cook for a minute until lightly coloured, turning once.
Once the squid is cooked, remove the pan from the heat and add the sliced fennel and salami to warm through.
Add the orange segments, orange dressing and chopped chives to finish.
You will need
Squid 2, cleaned and cut into rings, tentacles reserved
Fennel bulbs 1, trimmed and thinly sliced
Cornish salami 100g, cut into strips
Large orange 1, peel and pith removed and segmented
Light rapeseed oil for cooking
Cornish sea salt
Chives 2 tsp, finely chopped
For the dressing
Fresh orange juice 300ml
Lemon juice 2 tsp
Olive oil 20ml
Method
To make the dressing, bring the orange juice to the boil in a non-aluminium pan and reduce by two thirds, then remove the pan from the heat and whisk in the lemon juice and olive oil.
Pre-heat a non-stick frying pan over a medium heat.
When the pan is hot add a drizzle of oil. Season the squid with salt and carefully place in the pan.
Cook for a minute until lightly coloured, turning once.
Once the squid is cooked, remove the pan from the heat and add the sliced fennel and salami to warm through.
Add the orange segments, orange dressing and chopped chives to finish.
Squid 2, cleaned and cut into rings, tentacles reserved
Fennel bulbs 1, trimmed and thinly sliced
Cornish salami 100g, cut into strips
Large orange 1, peel and pith removed and segmented
Light rapeseed oil for cooking
Cornish sea salt
Chives 2 tsp, finely chopped
For the dressing
Fresh orange juice 300ml
Lemon juice 2 tsp
Olive oil 20ml
To make the dressing, bring the orange juice to the boil in a non-aluminium pan and reduce by two thirds, then remove the pan from the heat and whisk in the lemon juice and olive oil.
Pre-heat a non-stick frying pan over a medium heat.
When the pan is hot add a drizzle of oil. Season the squid with salt and carefully place in the pan.
Cook for a minute until lightly coloured, turning once.
Once the squid is cooked, remove the pan from the heat and add the sliced fennel and salami to warm through.
Add the orange segments, orange dressing and chopped chives to finish.