550g Squid, cleaned
¼ cup extra virgin olive oil
4 cloves garlic, chopped
1 lemon, zested
Salt flakes and freshly ground black pepper, to taste
¼ cup capers in brine, rinsed and dried

 

Fennel & Green Bean Salad
1 tablespoon Dijon mustard
2 tablespoons lemon juice
¼ cup extra virgin olive oil
Salt flakes and freshly ground black pepper, to taste
2 bulbs baby fennel, finely sliced (see notes)
2 golden shallots, finely sliced (see notes)
180g baby beans, blanched (see notes)
½ cup chopped flat-leaf parsley

 

Bruschetta
4 thick slices ciabatta or sourdough bread
1 clove garlic, peeled and bruised
2 tablespoons extra virgin olive oil
Salt flakes, to taste

Cut the Squid tubes in half lengthways and place in a bowl. Add 2 tablespoons of the olive oil, garlic, lemon zest and pepper and stir to combine. Cover and chill for at least 20 minutes (overnight is fine).

Heat remaining olive oil in a small frying pan, add capers and fry until they pop open. Drain on paper towel until needed.

Heat a barbecue or char-grill plate.

Meanwhile make Fennel & Green Bean Salad: whisk mustard, lemon juice, olive oil, salt and pepper together in a large bowl. Add fennel, shallots, beans and parsley and toss to combine.

Make the Bruschetta: Place bread on the grill plate and cook on both sides until well coloured. Rub each slice with the garlic clove. Drizzle with olive oil, sprinkle with salt and keep warm.

Drain the Squid from the marinade and cook on the grill plate for about 2 minutes, turning occasionally, until it is just opaque.

Finely slice the Squid and gently toss through the salad. Arrange on a platter or plates, scatter over the fried capers and serve with bruschetta.