Combine the oil, lime juice, orange juice, mint and some salt and pepper. Put the cuttlefish in the mixture and marinate at least 20 minutes.
Meanwhile, in a mixing bowl, combine the carrots, peppers and zucchini with the Raspberry Vinaigrette.
Preheat your grill pan. Cook the cuttlefish until cooked through, about 2 minutes on a hot grill pan. Put the cooked cuttlefish over the vegetable salad. Top with the hazelnuts.
Combine the raspberries, mustard, vinegar, mint, sugar and some salt and pepper. Stream the oil into the mixture and whisk until emulsified.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Nikki Dinki