Char-grilled Squid with Italian Bacon

For the Chilli Salsa

• 90 ml extra-virgin olive oil
• 1 medium-sized mild chilli, seeded and finely chopped
• 2

To make the chilli salsa, heat the olive oil in a pan and gently cook the chilli, the peppers and the lime zest for a few minutes until soft.

Remove from the heat and stir in the chilli sauce and mint.

Season with salt and pepper and put to one side.

Preheat a barbecue, griddle or cast-iron frying-pan.

Make a cut down the centre of the squid and open it out flat.