Grilled squid with chickpeas and pancetta

Serves 4

For this dish, the squid needs to be cleaned, leaving the body tubes whole, with the tentacles cut just above the eyes so they stay attached to each other.

For this dish, the squid needs to be cleaned, leaving the body tubes whole, with the tentacles cut just above the eyes so they stay attached to each other.

4 medium-sized squid, each about 200g
Vegetable oil, for brushing
8 thin slices of pancetta or smoked streaky bacon
100g rocket, preferably wild

for the chickpea salsa

About 125ml extra virgin olive oil, plus more to dress
2 large shallots, finely chopped
1 small mild red chilli, deseeded and finely chopped
1 red pepper, deseeded and finely chopped
Finely grated zest of half a lime
160g (drained weight) good quality canned chickpeas, rinsed and drained
2tsp sweet chilli sauce
1tbsp finely chopped mint leaves
1tbsp finely chopped parsley
Salt and freshly ground black pepper

To make the chickpea salsa, heat the olive oil in a saucepan and gently cook the shallots, chilli, pepper and lime zest for a few minutes until soft, but do not allow them to colour. Add the chickpeas, stir well and remove from the heat. Stir in the chilli sauce and fresh herbs, season with salt and pepper and set aside. If the salsa seems a bit dry, dress it with a little more oil.

Preheat a barbecue, griddle or cast-iron frying pan. Make a cut down the centre of each squid and open it out flat. With a sharp knife, score the body in criss-cross fashion with lines about 2cm apart. Season the squid bodies and tentacles with salt and pepper and brush with some vegetable oil.

Meanwhile grill, griddle or fry the pancetta or bacon until it's crisp. Then cook the squid for 2 minutes on each side.

Serve the squid beside a pile of the rocket, with a spoonful of the warm salsa and the pancetta or bacon on top.