Grilled squid with endive, olive and lemon

Name: Grilled squid with endive, olive and lemon
Yield: 4
Ingredients: 1 preserved lemon quarter, very finely chopped; 1/2 cup (125ml) extra virgin olive oil; 2 tbs chardonnay vinegar or white wine vinegar; 1 baby fennel, thinly sliced on a mandoline, fronds reserved; 2 witlof (Belgian endive), quartered lengthways; 4 squid, tentacles attached, cleaned, cut into 3cm pieces; 75g pitted kalamata olives, finely chopped; 60g roasted hazelnuts, chopped

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This is a perfect dish to make on the barbecue, because it doesn't require too much preparation. The flavours are a clever balance between sweet vinegar, bitter lemon rind and endive, contrasted with salty squid and olives.

1 preserved lemon quarter, very finely chopped
1/2 cup (125ml) extra virgin olive oil
2 tbs chardonnay vinegar or white wine vinegar
1 baby fennel, thinly sliced on a mandoline, fronds reserved
2 witlof (Belgian endive), quartered lengthways
4 squid, tentacles attached, cleaned, cut into 3cm pieces
75g pitted kalamata olives, finely chopped
60g roasted hazelnuts, chopped

Method

1.

To make dressing, combine the preserved lemon rind, 1/3 cup (80ml) oil and 1 tbs vinegar in a bowl. Season and set aside. Place fennel in a bowl and toss with remaining 1 tbs vinegar. Set aside.
2.

Heat a chargrill pan or barbecue to high heat. Brush the witlof with 1 tbs olive oil. Cook, turning occasionally, for 5-6 minutes until charred. Remove from pan and set aside to cool. Keep the pan over high heat.
3.

Drizzle the squid with the remaining 1 tbs oil. Season, then grill, turning halfway, for 4-5 minutes until cooked through and charred. Remove from pan.
4.

Arrange fennel, squid and witlof on a serving platter and scatter over the olives and hazelnuts. Drizzle over dressing and top with reserved fennel fronds to serve.