Clean the squid and cut into rings. Toss them in the oil and seasoning and cook them on a griddle or in an iron frying pan until cooked, with a little light charring here and there, but not burnt. Put to one side.
Cook the greens by stir-frying or steaming and season well. Heap the greens on four plates and top with the squid. Put any cooking juices in a bowl. Grind the garlic and mint leaves in a mortar, add the Seville orange zest, the honey, cooking juices and more olive oil and mix, with seasoning, finally adding the orange juice. Pour over the greens and serve. Instead of cooked greens you can use salad leaves. This dressing is also very good on the fat white spears of canned asparagus from Spain.
© 2000 Frances Bissell. All rights reserved.