6wholebaby cucumbers cut in half or 1 small Lebanese Cucumber
1cupcherry tomatoes - I used sweet orange ones sliced
500gm cipollini onionsor quartered Spanish onions
80mlBalsamic vinegar aged4 Tablespoons
80mlolive oil4 Tablespoons
4sprigs thyme picked chopped
2gmsalt and pepper
50mllemon JuiceJuice of 1 lemon
20mlbalsamic1 Tablespoon, sweet
1teaspoondijon mustard heaped
60mlolive oil3 Tablespoons
5gmsalt and pepper
Clean and finely slice the Squid ( you can score it if you like) and put it in a bowl with lemon zest, olive oil and chopped thyme. Put into the refrigerator till needed
Set the oven 180C/350F. Line a baking tray with baking paper. Put the balsamic, honey oil and thyme into a bowl. Peel the onions by first dropping into boiling water for 1 minute and draining, to remove the fine skin, peel. Toss the onions in the Balsamic mix, then onto the baking tray. Cover with foil and roast for about 25 minutes before discarding the foil and roasting a further 20 minutes or till caramelized and soft. Set aside . You can make these the day before if you like.
To make the dressing
Put the olive oil, lemon juice, balsamic ( honey if using) , whole thyme and garlic and salt and pepper into a jar and shake till combined
Heat the BBQ or grill plate while you put the salad together.
Put the cucumbers, olives, parsley, tomatoes and onions into a bowl. Then toss the squid onto the grill adding the thick tentacles first. Let them cook for a 2 minutes before adding the remainder of the squid and cook till opaque, approximately 3 minutes. Let the squid rest for a couple of minutes or it will be tough.
Add the squid to the salad and toss with 1/2 the dressing. Taste and add more if you like.