1 kg cuttlefish or squid
200g long green beans
200g red or yellow pepper
Mixed green lettuce leaves
A large handful fresh parsley
Juice of 1 lemon
120ml extra virgin olive oil
Salt and freshly ground pepper

Clean the fish by removing the bone, eyes, beak and ink bag. Rinse under cold running water and steam for about 25 minutes. Remove from the heat and slice finely.

Top and tail the beans and blanch them in boiling salted water for a minute. Drain and let cool. Deseed the peppers and dice finely.

In a small bowl whisk together the chopped parsley, lemon juice, extra virgin olive oil and seasoning until frothy. Put the fish, green beans and peppers in a large bowl. Pour over the dressing and mix well.

Arrange the mixed salad leaves on a large plate and arrange the fish and vegetables around the plate. Serve at once.