Tapioca:
– Cook the tapioca in salted water for 7 minutes.
– Drain and rinse under running water to prevent it from sticking.

Vinaigrette:
– Add mustard, lemon juice and olive oil in equal quantities.
– Add sugar (half the amount of the remaining ingredients), juice of 2 oranges and salt to taste.
– Blend everything and add to the tapioca. Add chopped coriander, mint and basil.
– Cut the tomato and red onion into cubes and mix with the tapioca.
– Adjust the salt and, if the tapioca is sticking, add more vinaigrette sauce.

Squid:
– Grill the squid over high heat for 1 minute on each side.

Plating:
– Place the squid on top of the tapioca and sprinkle with mint and lemon zest.