Barbecued calamari with watercress and pea salad

1 Split calamari hoods and score underside of flesh in a cross-hatch pattern. Cut into thick strips and place in a large bowl. Add lime zest and juice, 1 tablespoon oil, garlic and chilli. Season, mixing to combine. Set aside to marinate for 5–10 minutes.

2 Preheat a barbecue hotplate or chargrill pan over high heat. Add calamari and cook for 3–4 minutes each side or until golden and tender. Transfer to a plate and keep warm.

3 Meanwhile, break watercress into small sprigs, reserving larger pieces for another use. Place broad beans in a large heatproof bowl. Cover with boiling water and set aside for 2 minutes. Drain and peel, discarding outer skin. Place peas in same heatproof bowl. Cover with boiling water and set aside for
2 minutes. Drain and rinse under cold water.

4 Arrange watercress, beans, peas, onion and mint leaves on a large serving plate. Top with barbecued calamari. Place honey, Dijon mustard, vinegar and remaining oil in a screw-top jar. Season with freshly ground black pepper, secure with lid and shake well to combine. Drizzle over calamari salad, then serve with crusty wholegrain sourdough slices on the side.