BBC Food - Recipes - Grilled calamari, watermelon, olives, goats’ curd and crisp vine leaves
What could be better than crisp squid and watermelon on a hot summer's day? Serve it with a glass of something cold when you have friends round.
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Ingredients
- ¼ small watermelon , skin removed and reserved
- 100ml/3½fl oz sherry vinegar
- 100g/3½oz clear honey
- 50g/1¾oz vine leaves in brine, dried out in a low oven
- 2 tbsp extra virgin olive oil , plus extra to garnish
- 500g/1lb 2oz squid , cleaned, scored and cut into bite-sized pieces, tentacles reserved
- 200g/7oz green olives
- 200g/7oz goats’ curd , broken into small pieces
- salt flakes and cracked black pepper
- flat leaf parsley , to garnish
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