Salt and Pepper Squid with Cucumber Salsa

This delicious Salad is my idea of another perfectly healthy low calorie dish. It has only 2 Weightwatchers points, but will kick a punch when it comes to taste.

Ingredients:
(makes 2 servings)
2 medium cleaned squid, cut into 2 inch pieces and crisscrossed on the inside
1 tsp Szechuan Peppercorns
1 tsp Chilli flakes
1 tsp Coarse Sea Salt
1 tsp Cooking Oil

Make the Salt and Pepper mix, by toasting the Szechuan Peppercorns in a small pan until fragrant. Bash them in a Pestle and Mortar then add the Chilli and Salt and grind together.

For the Cucumber Salsa:
1 Lebanese Cucumber or 1/4 regular, sliced thinly into half moons
1/2 small red Onion, sliced thinly
1 long red Chilli, sliced thinly
1 tsp Natural Sugar
1 1/2  tbs Rice Wine Vinegar
1/2 tsp Sea Salt

Mix the Salsa ingredients together and check the seasoning for the balance of the 4 'S', sweet, sour, spicy and salty.
Leave it to sit in the fridge for a while to let all the flavors develop. This salsa gets better the longer it stands,

Heat a skillet to searingly hot and add 1 tsp of Cooking Oil.
Toss in the Squid and sprinkle with a couple of good pinches of the Salt and Pepper Mix.
Toss and fry for a couple of minutes until the Squid has curled up. Be careful not to overcook them as the squid may become rubbery. 3 minutes is the maximum time required.

Serve the Squid on a bed of Salad Leaves with a Lime or Lemon Wedge and the Cucumber Salsa on the side.