Squid, fennel and orange salad with black pepper recipe 2 oranges, pith and peel cut away, sliced thinly 100g/3½ oz radishes, finely sliced A handful of coriander leaves Dressing 1 tsp coarsely ground black pepper 1 tsp grated ginger ½ clove garlic, finely grated 1 tsp caster sugar 2 tbsp fish sauce Juice of 1 lime Preheat a griddle pan or frying pan. Using a sharp knife, make a slice down one side of the squid's body and flatten it out. Score the surface of each piece in a criss-cross pattern with a knife, cutting only about halfway through the flesh. Season with salt and pepper, and fry for about a minute on each side until it begins to colour and curl up. Remove from the pan, then thickly slice the lime and squeeze it over the squid. Toss it well in the juice and put to one side. Combine the rest of the salad ingredients in a bowl and season well. Add the squid. Mix the dressing ingredients together in a small bowl, then drizzle over the salad, mixing well with your hands, and serve.