Prepare the squid by ‘scoring’ or lightly cutting in a diagonal pattern without cutting all the way through.

Whisk together lemon juice, mustard and 3 tablespoons extra virgin olive oil. Season.

Put flour in a plastic bag and season with a tablespoon freshly ground pepper and some sea salt flakes.

Preheat a large frying pan or skillet with a thin layer of peanut or other frying oil.

Toss squid in the flour and shake to remove any excess.

Shallow fry until golden-brown on both sides.

Serve with leaves and the mustard dressing on the side.