Salad with tomatoes, fennel and squid

1 Bird squid (fillets)

6 cherry tomatoes

1 large tomato

1 fennel bulb

0.5 red onion

2 Art. l. lemon juice

4 Art. l. orange juice

6 Art. l. olive oil

1 lemon peel

fennel greens

a pinch of oregano

salt

black pepper

a pinch of dried chilli

Squid cleaned from the film, cut along the outside of the incision with a knife (mesh), grease, salt and pepper and fry on the grill for a couple of minutes on each side, cut into strips. Fennel and onion cut into thin half-rings, cherry tomatoes in half, tomato slices. Beat with a fork remaining oil with the juice and oregano until a homogeneous emulsion, salt. Put on a plate of vegetables, squid, pour salad dressing, sprinkle with zest and fennel greens. Serve immediately.