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Ingredients
Method
- 1 fennel bulb
- 100ml olive oil
- 50ml white wine vinegar
- ½ sliced red onion
- 7 tarragon leaves
- 4 whole fresh squid tubes, cleaned and scored
- Thinly slice the fennel bulb and add to a bowl with the vinegar, oil, red onion, tarragon and plenty of seasoning. Set to one side to marinate for 10 mins.
- Season the squid and grill on a barbecue or griddle for 2 mins on each side, or until cooked through and browned at the edges. Serve alongside the fennel salad and with a drizzle of olive oil, with some chips on the side if you fancy.
10 mins
4 serving
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