Baby squid and sweet potato salad Archive

Ingredients

• 1 tbsp vegetable oil
• 400g/14oz baby squid, cleaned, sliced into thick rings
• salt and freshly ground black pepper
• 250g/9oz fine egg noodles, cooked according to packet instructions
• 250g/9oz golden sweet potato, peeled, cut into cubes, cooked until tender
• 4 spring onions, finely chopped
• 1 tbsp pumpkin seeds
• 1 tsp black onion (nigella) seeds
• 2 sun-blushed tomatoes, chopped
• 1 red chilli, finely chopped
• 25ml/1fl oz fresh ginger juice (grate fresh root ginger and squeeze in a clean cloth to extract the juice)
• 2 limes, juice only
• 1 tbsp sesame oil
• 2 tbsp sherry vinegar
• 150ml/5½fl oz olive oil
• 1 tbsp chopped fresh mint