Japanese inspired seafood salad

Ingredients

• 1 squid, cleaned, from sustainable sources
• olive oil
• ½ tablespoon soy sauce
• 250 g cooked octopus, from sustainable sources
• 8 large cooked peeled prawns, from sustainable sources
• 1 generous handful of salad leaves
• 1 small handful of edible flowers
• YUZU & SESAME DRESSING
• 1 tablespoon sesame seeds
• 3 tablespoons toasted sesame oil
• ½ tablespoon soy sauce
• 1 tablespoon yuzu juice (or the juice of ½ a lime)
• 1 teaspoon togarashi spice mix

Description

1. Slice the squid. Heat ½ tablespoon of olive oil in a small frying pan over a medium heat, add the squid and cook for 3 to 4 minutes.
2. Turn the heat up to high, add the soy sauce and stir continuously for a further 2 minutes, or until the squid is tender and coated in soy. Transfer to a salad bowl.
3. Toast the sesame seeds in a dry frying pan until golden, then remove to a small bowl and combine with the remaining dressing ingredients.
4. Slice the octopus, then place in the salad bowl, with the prawns and salad leaves.
5. Add the dressing and toss together well. Sprinkle with the edible flowers and serve.