Cooking with Bruce : Salad of grilled squid and vegetables

It's been awhile since we had a cooking with Bruce, so hopefully you haven't all starved....it's looking like you'll get three recipes over the next few days as I've been quite taken with stuff I've cooked recently.

Oh and a shoutout to tomato based readers :)

Salad of grilled squid and vegetables

3 squid, cleaned, tentacles reserved   [it's bloody impossible getting good quality squid here in the midlands, so I used fish]
2T olive oil
lemon juice
1 red chilli chopped [I leave the seeds in as the ones around here aren't hot enough]
dark sugar
sea salt

Split the hood, score the squid, then chop into bit sized pieces. Place in a bowl with the rest of the stuff for at least 30 mins.

Vegetables
courgette
fennel bulb
sun-dried tomatoes
pumpkin (not really supposed to be there, but I needed to use some up)
olive oil
sea salt
black pepper

Chop the vege's very fine, then cook on a very hot griddle pan (or grill, which is what I did). Place in a dish with tomatoes, drizzle with oil and season.

Rocket Salad
4 handfuls of rocket leaves, washed
good balsamic vinegar
olive oil
ground black pepper

Mix the balsamic and olive oil in a 1:2 ratio with some black pepper.

Cook the squid, get a very hot frying pan, add squid (or fish!) for 15-30s (slightly longer for fish) then remove.

Serving
rocket salad in the middle, veges and squid around the side, drizzle with olive oil and parmesan shavings.

Love, B