Free Range Chef

·         Salt & freshly ground black pepper

·         3 lemons, juiced save 1tbsp and set aside

·         80ml (1/3 cup) olive oil

·         1/4 cup fresh thyme leaves

·         2 large fresh red chillies, deseeded, finely chopped (save about a tsp set aside)

·         1 tsp sesame oil

·         ½    red onion, thinly sliced lengthways 

·         2    large vine-ripened tomatoes, quartered, seeds removed and cut into julienne

·         ¼ cup    coarsely chopped mint 

·         ¼ cup    coarsely chopped flat-leaf parsley 

·         150g rocket leaves, washed, dried

·         1 lemon, zested rind only 

2         Cut each calamari tube down one side lengthways and open up. Score the inside surface of each in a diamond pattern (don't cut all the way through). Cut each quarter into 3 even pieces. Add the calamari to the marinade and toss to coat. Place in the fridge for a minimum 1 hour to marinate ( longer if time permits)

3         For fennel salad- combine fennel, onion, tomato, mint, parsley, lemon rind, saved chilli and half the feta (optional)  in a bowl and toss lightly to combine.

4         Heat BBQ plate to hot. Drain Calamari and Spoon the calamari onto preheated barbecue and cook for 1-2 minutes each side or until calamari curls and is opaque. Transfer to the salad  bowl .