Cantonese spiced salt squid with herb mayo

Ingredients

1 tsp	Salt
½ tsp	Caster sugar
300 ml	Olive oil
1 cup	Fresh mixed herbs, include flat-leaf parsley, basil, chervil
2	Lemons, one for juice, to taste, the other cut into wedges to serve
1 tsp	Szechuan peppercorn
2 tsp	Sea salt
300 g	Squid tubes, sliced (Main)
2 Tbsp	Olive oil
1 to serve	Watercress, or use rocket leaves

Directions

1. To make the mayo, put the yolks, salt, sugar and herbs into the processor.
2. Blend until smooth and then very slowly drip in the olive oil. Add lemon juice to taste.
3. In a pestle and mortar, add the peppercorns and salt (at a ratio of 1:2), then grind.
4. In a frypan, heat 2 tablespoons of olive oil. Add the salt mix, stirring until fragrant, then add the squid.
5. Toss for 2 or 3 minutes and then serve on watercress or rocket leaves with a dollop of mayo and a wedge of lemon.