Remove cuttle from the fish. Rinse then tear along membrane.
Open the fish and be careful not to burst the ink sack inside.Rinse.You now have an empty body.
Take off membrane. Wash under running water and pat dry.
Trim off the edges and slice fish into strips – as thin as possible – and lay intosoldier-like formation.
Lay ham lengthways and trim. Place fish in a pile on top of the ham and roll.
Cut beans into same formation as the rest of the dish. Put through bean shredder. Place in mixing bowl.
Cut asparagus into the same formation as the beans. Place in mixing bowl.
Make vinaigrette by placing rice wine vinegar into the bowl as well as mirin, soy, shallots, grated garlic, chopped black beans, olive paste, zest of orange and Spanish olive oil.
When the dressing is near completion pop the cuttlefish under grill and cook for 30 to 60 seconds.
Taste test. Add diced tomato removing seeds and skin. Add chopped chives.
Place all vegetables on a plate in a pile, then place the cuttlefish on top.
Add a pinch of sea salt and cracked pepper to taste.
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