Squid, Coriander & Lime Salad with Pickled Vegetables from The Sugar Club Cookbook by Peter Gordon

Ingredients

• 4 limes, juiced and the zest finely grated
• 1 tablespoon Asian fish sauce
• 120ml (4fl oz) extra virgin olive oil
• 40ml (1½fl oz) sesame oil
• 1 cup finely sliced spring onions
• 1 cup fresh coriander leaves
• 1 cucumber
• 4 medium-sized carrots, peeled
• 2 teaspoons sesame seeds
• 500g (18oz) cleaned squid (medium size or small is best for this dish)
• 2 tablespoons grated peeled ginger
• 1 teaspoon finely ground star anise
• 1 20cm (8in) piece of mooli (daikon), peeled
• 3 red peppers, cut in half and seeds removed
• 600ml (1 pint) water
• 200g (7oz) caster sugar
• 300ml (11fl oz) cider vinegar