Halve the prepared squid lengthways. If the flat triangles are more than 10 cm long, cut in half again. Score the inner surfaces in a diamond pattern with a sharp knife, then put aside.
Trim the lettuces, discarding the outer leaves, then slice across into fine strips and put into a large serving bowl.
Peel and chop the shallots. Grate the rind of one lime and squeeze out the juice. Slice the other lime and put aside. Finely chop the mint leaves and put aside.
Warm the butter in a saucepan. Peel the garlic and crush it into the pan. Add the shallots and cook very gently for about 1 minute. Stir in the lime rind and juice and pour the mixture over the strips of lettuce.
Heat the oil in a large frying pan until very hot and fry the squid in batches, for 2–3 minutes each batch, until the pieces have become opaque and tightened into curls.
Transfer the squid to the serving bowl with all the juices and residue from the pan. Season to taste with salt and pepper and toss gently into the lettuce.
To serve, scatter the finely chopped mint over the salad and garnish each plate with the reserved slices of lime.
The squid can be served with warm bread rolls and paired with the sunny Mediterranean flavour of Greek Salad.
NUTRIENTS PER SERVING:
good source of vitamins A, B group, E and folate, and selenium.