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.