Method

• 1.
  Preheat the grill to medium-high.
• 2.
  Very thinly slice potatoes, ideally on a mandoline (use the guard!), then rinse under cold water and pat dry with kitchen paper.
• 3.
  Trim and slice the fennel, then place in a large roasting tray with the potato.
• 4.
  Slice the squid tubes open like a book. Using a regular eating knife (so it’s not too sharp), lightly score the outside of squid in a criss-cross fashion, then slice into thick strips. Scatter over the fennel and potatoes, and season with sea salt and black pepper.
• 5.
  Grill for 12-15 minutes or until everything is cooked through, tossing halfway.
• 6.
  Mix the dried oregano with 1 splash of sherry vinegar and 1 tablespoon of oil in a large bowl. Squeeze in half the lemon juice and season to taste with salt and pepper.
• 7.
  Deseed capsicum and peel onion, then finely slice both and add to dressing. Pick and roughly chop and add parsley leaves.
• 8.
  Tip the grilled squid and vegies into the dressing, toss together well, then serve on a platter with the remaining lemon cut into wedges for squeezing over.