- Mix the cuttlefish with the chopped kiwi in a bowl and leave for 2 hours.
- Place a grill pan over a very high heat until smoking hot. Rinse the fish then season and place them on the grill pan for 2–3 minutes each side and a bit longer for the tentacles.
- Remove the cuttlefish from the pan, place them in a bowl and cover tightly with cling film. Leave at room temperature for 2 hours.
- Peel the potatoes, reserving the skins, and steam them for approximately 20 mins until tender at the centre. Allow to cool at room temperature.
- Put the potato skins in iced water for 30 minutes then drain thoroughly on kitchen paper. When dry, deep fry them in medium hot oil (160˚C) until crisp.
- When ready to assemble, slice the cuttlefish and the potatoes and gently mix them with the celery, fennel and olives.
- Mix the lemon juice with the olive oil and drizzle over the salad.
- Season with salt and pepper and divide between 4 plates.
- Finally, grate a little lemon zest over the top of each plate and garnish with parsley leaves before serving.
Leaving the cuttlefish in a bowl with kiwi will tenderise the flesh because the fruit is rich in a powerful enzyme called actinidain that breaks down protein. This also works for squid and octopus as well as tough cuts of meat.