Instructions

Salsa Verde

1. Using a food processor pulse together flat-leaf parsley, anchovies, garlic, capers and red onion until finely chopped.
2. Add the olive oil then continue to process until becomes a puree.
3. Add the red wine vinegar, season with salt and freshly ground black pepper then mix to combine, set this aside.

Squid

1. In a non-reactive bowl combine lemon zest, orange zest, red pepper flakes, olive oil and salt, mix it well then toss in the squid to marinate for at least an hour.
2. Prepare a grill, put heat to high then grill the squid until cooked, this will take roughly 3-4 minutes on each side depending on how large your squid is. Once cooked remove from the grill then slice them.
3. Toss sliced squid in half of the salsa verde then set aside.

Salad

1. Whisk together olive oil, lemon juice and salt.
2. Toss in the mixed greens, celery and melon.
3. Toss in the seasoned grilled squid.
4. Transfer salad on serving platters then serve with salsa verde on the side.