Directions:

• In a large bowl, combine the citrus juices and zest, herbs, soy, chilli, grated ginger and sugar.
• Add the extra virgin olive oil and sesame oil and mix well until combined. Season to taste with salt and freshly ground black pepper.
• Remove the tentacles from the squid and set aside. Place a flat wooden spatula inside the one of the squid tubes, lay it on a chopping board then score across the flesh at 5mm/½in intervals with a sharp knife. Repeat with the rest of the squid.
• Heat a griddle pan over a high heat until smoking hot. While the griddle pan is heating, rub the squid with the olive oil and season with salt and freshly ground black pepper.
• Place the squid tubes scored-side down into the griddle pan and cook for 1-2 minutes.
• Remove the pan from the heat, flip the squid tubes over and leave for a further 30 seconds, or until just cooked.
• Remove the tubes from the pan, place into the bowl with the dressing and turn gently to coat.
• Return the griddle pan to the heat and cook the tentacles for 1-2 minutes, or until they start to crisp up on the edges. Transfer the tentacles to the bowl and turn to coat with the dressing.
• Gently mix the salad leaves into the squid and dressing and arrange on serving plates.