Tempura squid salad cups with summer vegetables and melon salsa

Method

To make the salsa

1. Make the salsa by mixing all the ingredients together and then set aside.

To make the tempura squid

1. Mix the sparkling water in about three heaped tablespoons of the batter mix, or until you have a dropping consistency.
2. Heat the oil in a deep-fat fryer or large heavy-based saucepan (no more than half-full) to 180°C, or until a piece of bread browns in about 45 seconds.
3. Slice the squid into rings and coat in the tempura batter. Fry in batches, separating with heatproof utensils so the squid doesn’t stick together. Cook for 2–3 minutes, or until crisp and lightly coloured.
4. Remove, drain on some kitchen paper, then season with salt and pepper.

To serve

1. Arrange the salad leaves on four small plates. Place the veg over the salad leaves and drizzle with the cider vinegar mixture.
2. Top with the crispy squid, and serve with a lime wedge and the melon salsa.