Griddled squid with salt roasted tomatoes, shaved apple & fennel salad

Serves 4

400g cleaned medium squid tubes (ask your fishmonger to clean them for you)
180g cherry vine tomatoes
1 crisp eating apple
1 bulb fennel
Rock salt & thyme mixed
Vegetable oil
A small handful of rocket leaves
A small handful of fresh mint
A small handful of cress
1 lemon
40ml good quality olive oil
Salt & pepper

Cut through the squid lengthways to open up the tubes. Score the inside of the squid being careful not to cut right through; this is to obtain a lattice texture and helps in the cooking process to stop the squid from going tough.

Thinly shave the fennel and apple with a Japanese mandolin or vegetable peeler, leave in iced water. Heat a medium sized pan. Lightly oil the tomatoes and “blister” the skin (seared very quickly to just blacken the tomato). Dip a small amount of the tomato straight into a dish that has been scattered with rock salt & chopped thyme. Place on a tray, salted side down, roast for 2 minutes in a very hot oven (220°C). The salt will stick to the tomato and create a crust. Take out and leave to cool.

Season the squid with salt & pepper. Heat a griddle pan and quickly grill the seasoned squid, placing a small metal tray over the squid, to stop it from curling up. Turn once and repeat the process.

Strain the shaved fennel and apple, pat dry and toss lightly in a lemon & olive oil dressing [40ml olive oil mixed with juice of 1 lemon), seasoned lightly with a pinch of sugar (optional). Add some rocket leaves and torn mint; mix together.

Cut the cooked squid into bite size pieces and arrange with the leaves, fennel and & apple onto the plate.

Garnish with the salt roasted tomatoes and cress; drizzle some more of the lemon & olive oil dressing over the salad.