Seared Squid with Citrus and Mango Salad

Prepare:

• A mango, peeled and sliced.
• Squid tubes (about 1 largish one per person, depending on how hungry you are) - sliced down the side and into halves, then criss-crossed
• A mix of 1 tsp Nam Pla, 1 tbs soy sauce, juice 1/2 lime, and plenty of chopped fresh coriander
• 1/2 a red onion, finely diced.
• Some salad leaves of your choice.

Then:

• Gently fry the onion and once it's soft add it to the fish sauce mix.
• Arrange the salad leaves (no need to dress) (the salad that is - the rest is your choice) and the mango on plates.
• Fry the squid rapidly on a high heat (or barbecue) - take off heat as soon as it curls up. Should be no more than 3 minutes max. Don't cram them, fry or grill in batches if necessary.
• Return all the squid to the pan, add the fish sauce mix and stir. Take off the heat at once and arrange over the plated salad, pouring over the pan juices. Serve with wedges of lime.

You wouldn't believe how filling this is, and no carbs to speak of! Lovely, recommended.