Just look at these colours! This delicious and healthy salad will leave you feeling satisfied and you will perhaps forget that you just ate something that was pretty healthy.

In a large pot, cover the baby potatoes with cold water, add salt and bring it to a boil over medium heat. Cook the baby potatoes until medium soft, but not mushy.

Pull the insides out of the baby squid. Remove the flexible, translucent piece of cartilage from the squid’s centre. Take out any jelly-like substances. Keep the head and tentacles. Carefully place it on a cutting board and, using a sharp knife, slice between the eyes and the tentacles and discard everything but the tentacles. Feel around in the centre of the tentacles until you feel a hard thing, pull it out, and discard it. Repeat with the rest of your squid, rinse your tubes and tentacles under cold running water, and you’re ready to cook.

Cook squid in a big pot of boiling unsalted water, uncovered, until just opaque, 40 to 60 sec. Plunge into ice water to stop cooking. Drain in a colander. Chill them slightly, then cut into rings.

Place all ingredients for coconut dressing in the high-speed blender and mix until smooth. Add more lime juice or maple syrup depending on your preferences. Pour dressing into the jar and chill in the fridge until it’s thickened.

Cut the baby potatoes in half and place in big salad bowl with squids and finely sliced red onion. Add the dressing and give everything a good mix. Sprinkle with pink peppercorns and fresh coriander leaves. Serve warm with lime wedges.