Chargrilled squid with fennel, lemon and feta salad and verjuice dressing

Serves 4 Cut squid tubes open, clean any innards and score the inside flesh with a cross-hatch pattern, making sure you don't cut all the way through. Cut each squid into 3cm x 5cm pieces and place in a bowl with olive oil, sea salt, sugar and chilli, cover with plastic wrap and set aside.

For fennel, lemon and feta salad, combine fennel, onion, tomato, mint, parsley, lemon rind and half the feta in a bowl and toss lightly to combine.

For verjuice dressing, combine all ingredients in a blender and process until smooth, season to taste with sea salt and freshly ground black pepper. Makes 100ml.

Heat a chargrill or barbecue over high heat, cook squid for 1-2 minutes or until it curls, turn and cook for another 1-2 minutes or until cooked through.

To serve, toss salad with three-quarters of the dressing, place into bowls and top with squid and scatter with remaining feta. Drizzle with remaining dressing, season to taste and serve immediately.