2 large Squid, cleaned
1 bunch basil
1 bunch parsley
1 tsp dijon mustard
1 clove garlic
1 tbsn crème fraiche or sour cream
Score the squid and cut into long strips. Season well with salt and pepper. Fry off in a hot pan with olive oil for around 1-2 minutes. Once cooked set aside, drizzle generously with lemon (optional).
To make the sauce blend basil, parsley, Dijon mustard, garlic, anchovy, lemon, olive oil and crème fraiche and season to taste.
Serve the squid on a bed of rocket and radicchio, drizzle generously with the sauce and pomegranate seeds.