Vietnamese Salad with Grilled Squid

Ingredients:

• 450 g medium-sized squid with tentacles (washed)
• 450 g fresh fava beans (garden beans) in pods, peeled
• 1 tsp chili powder
• 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger
• 1 teaspoon ground coriander
• Leaf lettuce or Boston Bib lettuce
• 1 small fennel bulb, halved and thinly sliced
• 2 sliced ​​oranges
• 2 chopped celery stalks
• 1/4 cup lime juice
• 1 teaspoon Dijon mustard
• 2 teaspoons of honey
• 1 tbsp Vietnamese fish sauce (Nuong nam)
• 1 teaspoon crushed garlic
• 1 tbsp chopped fresh chili pepper of your choice
• 3/4 tbsp. mung bean sprouts
• 1 red bell pepper, cut into strips
• 1/4 cup chopped fresh mint
• 1/4 cup coarsely chopped unsalted roasted peanuts

Preparation:

1. Prepare the grill or heat a grill pan on the stovetop.
   
   In a small bowl, combine chili powder, cayenne pepper, ginger, coriander, salt, and pepper. Rub the squid bodies and tentacles with the spice mixture.
   
   Place the squid carcasses on the grill and weigh them down with a clean grill block wrapped in foil or a large heavy skillet. Grill for 1-1.5 minutes per side. Remove the weight and cook for another 30 seconds, turning occasionally. Transfer the grilled squid to a plate.
2. Place the tentacles on the grill and cook for about 2 minutes, until golden brown and crispy, rolling them with tongs as they cook to ensure even browning. Remove from the grill. Slice the grilled squid into 1-cm-thick rings and, if necessary, finely chop the tentacles.
3. Meanwhile, boil the beans in salted water for one minute. Transfer the beans to a bowl of cold water and ice and let them cool for 5 minutes. Drain and peel off the tough skins.
4. In a bowl, combine lime juice, Dijon mustard, honey, fish sauce, garlic, and chili pepper. Add oranges, beans, sprouts, bell pepper, celery, and fennel, and season with salt and pepper to taste. Add the sliced ​​squid, toss, and let cool for at least an hour. Just before serving, sprinkle the salad with chopped mint and peanuts and toss. Arrange the lettuce leaves on a plate and top with the squid.