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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  • 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