Stuffed squid with green beans, olive & burghul

Method Preheat grill on high. Combine tomato, onion, breadcrumbs and parsley in a bowl. Season with salt and pepper. Spoon mixture into squid hoods and close the ends with toothpicks to secure. Cook under preheated grill, about 4cm from heat source, for 4-5 minutes each side or until just tender and brown. Meanwhile, cook beans in a saucepan of salted boiling water for 3 minutes or until tender crisp. Drain. Combine burghul and water in a saucepan over medium-low heat. Cook covered, stirring occasionally, for 5 minutes or until water is absorbed. Add olives to beans and stir to combine. Divide burghul among plates. Top with bean mixture. Cut each squid hood into 4 slices and place 3 slices on each plate.