Curly Endive and Seafood Salad

1 head of curly endive lettuce
2 green peppers
12.5cm / 5 inch piece cucumber
125g / 4 oz squid, cleaned and cut into thin rings
225g / 8 oz baby asparagus spears
125g / 4 oz smoked salmon slices, cut into wide strips
175g / 6 oz fresh cooked mussels in their shells

For the lemon dressing:
2 tbsp sunflower oil
1 tbsp white wine vinegar
5 tbsp fresh lemon juice
1-2 tsp caster sugar
1 tsp mild wholegrain mustard
salt and freshly ground black pepper

To garnish:
slices of lemon
sprigs of fresh coriander

Remove the seeds from the peppers and cut the peppers and the cucumber into small dice. Sprinkle over the endive.

Bring a saucepan of water to the boil and add the squid rings. Bring the pan up to the boil again, then switch off the heat and leave it to stand for 5 minutes. Then drain and rinse thoroughly in cold water.

Cook the asparagus in boiling water for 5 minutes or until tender but just crisp. Arrange with the squid. smoked salmon and mussels on top of the salad.

To make the lemon dressing. put all the ingredients into a screw-topped jar or into a small bowl and mix thoroughly until the ingredients are combined.

Spoon 3 tablespoons of the dressing over the salad and serve the remainder in a small jug. Garnish the salad with slices of lemon and sprigs of coriander and serve.