Salt, Chilli and Pepper Squid

I have seen frozen squid in the supermarket on several occasions and since I can't get any fresh I thought I'd buy some. They were prepared baby squid and I decided they would be very nice pan fried for dinner and served on salad.

 Ingredients 

• Around seven prepared baby squid
• I bag of salad leaves, eg rocket, spinach, watercress
• A handful of black olives, pitted
• A handful of cherry tomatoes, halved
• LunaOlivo Garlic Chili oil
• 1 tsp of dried chilli flakes
• Half a small clove of garlic, crushed
• 2 tsp toasted sesame oil
• 1 1/2 tsp rock salt
• 3 tsp freshly ground black pepper
• 2 tsp soy sauce
• 2 tsp vinegar 
• 4 tbsp plain flour

Prepare the salad first by assembling the salad leaves, tomatoes, and olives in a bowl. Make the dressing by putting the garlic, vinegar, soy sauce and freshly ground black pepper into a glass. Add the oils and whisk to combine, set aside. Cut the squid into rings, leaving the tentacles whole and pat them dry. Heat a couple of tbsp of olive oil in a frying pan over a high heat. Mix the flour together with the chilli flakes, salt and pepper and coat the squid with it. Drop the squid into the very hot pan and move it around to get the squid evenly coloured, this should take about four or five minutes and no longer as the squid will become tough. Whisk the salad dressing again to combine, drizzle over the leaves and mix to cover the leaves lightly. Divide between two plates. When the squid is cooked and golden brown take out of the pan, heap on top the leaves and serve immediately.

Serves two.