8 fresh squid (calamari) hoods cut into quarters and scored
1/3 cup olive oil
1 teaspoon Capilano honey
1 teaspoon finely grated lemon zest
2 cloves crushed garlic
1/4 teaspoon dried chilli flakes
1 tablespoon freshly chopped oregano leaves
freshly ground salt and pepper
180 grams halloumi cheese cut into 1cm thick slices and cut
200 grams grape tomatoes cut in half
100 grams trimmed green beans lightly steamed and cooled
50 grams baby spinach leaves
50 grams rocket leaves
6 Kalamata olives
For the Salad Dressing:
1 tablespoon Capilano honey
1 tablespoon lemon juice
1 tablespoon extra virgin olive oil
1 tablespoon white wine vinegar
Combine salad dressing ingredients in a jar with a leak proof lid and shake quickly for 30 seconds. Place jar in refrigerator.
Combine olive oil, Capilano honey, lemon zest, garlic, chilli flakes, oregano and salt and pepper in a large bowl. Add squid and turn over, ensuring an even coating. Cover with cling wrap and refrigerate.
Line a salad platter with spinach, rocket, beans and tomatoes.
Preheat a BBQ plate or fry pan to very high and add squid. The squid will contract in size due to scoring. Turn regularly until cooked through. This should take 3-4 minutes. Remove from heat and drain on a wire rack.
Add halloumi to BBQ plate or frypan and cook for 1 minute on each side or until golden and starting to bubble.
Add calamari and halloumi to salad platter. Remove salad dressing from refrigerator. Give dressing a quick shake and pour evenly over salad. Serve while halloumi and calamari are still hot.