Ingredients
4 medium squid weighing 100-150g each 
35ml extra virgin olive oil 
30ml white wine vinegar - preferably moscatel  
1 tsp caster sugar 
120g frozen petit pois, defrosted 
10g fresh mint leaves, finely chopped 
180g tomatoes, sliced - we like Isle of White mixed but any smallish tomatoes will work 
1 tsp ground cumin 
1 fresh red chilli, finely sliced 
2 lemons, cut in half 
Salt and freshly ground black pepper 

Method
Light your braai (bbq) and while the coals are burning down to a bed of white hot coals make a start with your foo prep.  For the dressing, put the sugar and vinegar in a small jug or bowl and put to one side. 

Now move on to your squid.  Take your first squid, and slide a large knife inside.  With a very sharp knife, slice the squid across every cm or so- as if you are cutting it into rings.  The knife inside will help the cuts only be on one side. 

Go back to your dressing.  Put the olive oil into the vinegar mix you set aside earlier and whisk.  Add the peas, mint, tomatoes and mix together. 

Take your squid and rub in some oil then season with salt, pepper and the cumin, ensuring you rub the seasoning into the cuts. 

The squid need to be cooked over HOT coals so as soon as the flames have stopped and your coals are white you should put them and the lemons on.  The coals will be too hot to hold your hand over for more than a second or two. Cook for 3 minutes per side.  The squid should then be cooked but if in doubt cook for another few mins. 

To plate up, put the salad on the plates, top with the squid and scatter over the chilli as required, put a lemon to the side to squeeze over the squid. 

- Recipe from Sicily by Ben Tish