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Seared Squid with A Mango, Mint and Red Chilli Salsa

340 g Fresh medium squid; (12 oz)
450 g Fresh rocket leaves; (1lb)
2 Lime juice
1 Ripe mango
1/4 sm Red onion
1/2 Red chilli
Fresh mint
Balsamic vinegar

To prepare the squid: remove the centre and cut and trim up the squid into pieces. Chargrill the pieces on a griddle pan and season with lime, chilli, garlic and pepper.

Remove the skin from the mango - making sure not to take too much of the flesh away while doing so.

Chop the chilli and the onion nice and fine and chop the mango into 1 cm cubes and combine all these together in a bowl. Add some chopped mint, lime juice and zest and seasoning.

Dress the salad and place onto the plate with the salsa, squid and the dressed salad leaves.

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