Mango Sepia Salad

Peel the mangoes, cut in half, remove the core, cut the flesh into narrow sticks. Cut the white and light green of the spring onions into narrow rings.

In a frying pan, heat vegetable oil heartily, stir-fry cuttlefish strips in it for four to five min, then season with salt, pepper and juice of one lemon.

Mix mango, red spring onions, cherry, onion-parsley and chili in a baking bowl.

Stir a salad dressing from the juice of the limes, a little sugar, fish sauce and oil and mix into the leaf lettuce, toss well. Cut the cress over it with scissors.

Arrange the lettuce on plates and bring to the table garnished with the cuttlefish strips.

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