Char-grilled Squid with Italian Bacon from Le Caprice by AA Gill and Mark Hix

Ingredients

• 8 medium-sized squid, weighing about 400 g each
• vegetable oil
• salt
• freshly ground black pepper
• 250 g rocket, wild preferably
• 16 rashers thinly sliced pancetta or smoked streaky bacon
• 90 ml extra-virgin olive oil
• 1 medium-sized mild chilli, seeded and finely chopped
• 1 tbsp sweet chilli sauce
• 10 g mint, leaves removed and finely chopped
• 2 red peppers, seeded and finely chopped
• zest of 1 lime, finely grated