Squid Salad With Citrus Herb Dressing

675 g/11/2 lb prepared squid
16 small green asparagus tips
75 g/3 oz mangetout, topped and tailed
juice of 1 lemon
salt
freshly ground black pepper
small head of radicchio, separated into leaves
and washed
Dressing:
4 tablespoons olive oil
3 tablespoons lemon vinegar
50 g/2 oz Quark
1 tablespoon finely chopped herbs (e.g. dill,
chervil, parsley)
dill and chervil sprigs, to garnish (optional)

Slice the squid into thin rings. Lay a piece of wet greaseproof paper in a steamer, then arrange the asparagus, mangetout and squid on top. Sprinkle over the lemon juice and season well with salt and pepper. Cover and steam over boiling water for 3 minutes.

Meanwhile, mix all the dressing ingredients in a screw-topped jar. Season well with salt and pepper. Arrange the radicchio leaves on a serving dish. Toss the warns food in the dressing and pile on to the radicchio leaves. Garnish with sprigs of dill and chervil, if liked.

SERVES 4