First peel your oranges with a knife removing the skin and pith. do this over a bowl to reserve any orange juice.
Finely slice half a red onion and add to a separate bowl with a couple of tea spoonful's of capers, a glug of good oil and half of the orange juice.
Clean and prepare your squid. Dry off on a clean tea towel and dress in a little oil and a good grid of salt and pepper.
Remove the tough outer part of the fennel blub and slice as finely as possible and place in a bowl.
Peel and de-seed a small cucumber, removing some, but not all of the outer green skin, slice and add to the fennel.
Roughly tear up a small handful of mint leaves, add to the fennel and cucumber and then dress with the onion and caper dressing.
Heat a glug of good oil in a frying pan to a very high heat. Add you squid and flash fry until just cooked.
Add the remainder of the orange juice and allow a few seconds too reduce to a glaze, then remove from the heat giving a few stirs as you do to slightly cool it.
Plate the salad and add the squid and orange glaze and serve.
