Spiced grilled squid with chargrilled vegetables - Raymond Blanc OBE

Ingredients

• 300g / 3 medium Squid, prepared, washed and drained
• 30ml 2 tbsp Olive oil
• 5ml / 1 squeeze Lemon juice
• 10g / 1 Red chilli (Rio Grande or Snap nose), pith and seeds removed, finely chopped
• 1tsp Palm sugar, grated
• 10g Coriander leaves, chopped
• 2g / 2 pinches Sea salt
• 200g / 2 large Roma plum tomatoes, cut lengthways into eight segments
• 10ml / 1 tbsp Olive oil, Extra Virgin
• 300g / 1 medium Fennel, trimmed, sliced lengthways 2mm thick on a mandolin
• 150g / 1 medium Courgette, sliced lengthways, 5mm thick
• 1g / 1 pinch Sea salt
• ½ g / 1 pinch Black pepper, freshly ground
• 15ml / 1 tbsp Olive oil, Extra Virgin
• 100g / 4 handfuls Rocket leaves, picked and washed
• 10ml / 2 tsp Balsamic vinegar, 8 year old
• Parmesan