Local cuttlefish with braised fennel & heirloom tomato salad

Ingredients

• 600g cuttlefish, cleaned
• ½ tbsp dried chilli flakes
• 2 cloves garlic, chopped
• 1 handful parsley, chopped
• 80ml extra virgin olive oil
• juice of 1 lemon
• 4 small heirloom tomatoes, quartered & de-seeded
• 1 handful red vein sorrel
• 1 handful mustard greens
• 1 handful endive leaves
• salt
• pepper
• ¼ cup vegetable oil
• 2 tbsp butter
• 2 small bulbs fennel, stalks trimmed
• 1 small lemon, quartered & de-seeded
• 4 cloves garlic, sliced
• ¼ tsp chilli flakes