• 750 g (1½lbs) small squid, or 500 g (1 lb) ready-prepared squid rings
• extra-virgin olive oil
• sea salt
• freshly ground black pepper
• approximately 200 g (7 oz) prepared greens, such as shredded spring greens, watercress, spinach, rocket or chard
• 2 or 3 garlic cloves, peeled and crushed
• handful of mint leaves
• 1 Seville orange
• 1 teaspoon honey or maple syrup

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.