Instructions

1. Using a sharp knife, cut the squid into slices a bit more than half-way through ( to create a concertina effect). The squid still should hold together!
2. In a pestle and mortar, ground the fennel seeds, then mix in some salt and pepper. Rub this all over the squid, including the inside of the cuts.
3. Heat your grill, BBQ or griddle pan.
4. When it’s hot, cook for a few minutes, turning every 30 seconds or so.
5. It’s ready when the squid firms up and turns from opaque to white inside, and the outside is slightly charred .
6. Meanwhile de-seed and finely slice the chilli, chop the herb. Mix the lemon with 3 times as much extra virgin olive oil. Stir in the lemon zest, chilli, mint and a pinch of salt and pepper. Drizzle this dressing over the squid.
7. Serve with lemon wedges on the side.