1. Boil the cuttlefish in plenty of salt water, flavoured with lemon and chilli, for around 10/12 minutes. Leave to cool.
2. Sear the cuttlefish over a high heat in a non-stick frying pan for two minutes on each side.
3. Cut the cuttlefish and boretto onions into julienne strips.
4. Plate up by laying the cuttlefish and onions on a bed of rocket, then add the flakes of Grana Padano cheese and complete with more rocket.
5. Garnish with balsamic vinegar.