Step 1

For the salsa verde, place all ingredients in a blender and whiz until smooth. Transfer to a bowl, cover surface directly with plastic wrap and set aside.

Step 2

To prepare the squid tubes, cut along one side and open up. With a sharp knife, lightly score the inside surface with crisscross lines, then cut into 4cm-wide pieces. Place in a bowl and toss with oil.

Step 3

Heat a chargrill pan or barbecue to high heat. Grill tubes for 1-1 1/2 minutes each side or until just cooked through.

Step 4

Transfer to a serving platter. Season, drizzle with salsa verde and serve with lemon wedges.