Step 1

To make dressing, combine the preserved lemon rind, 1/3 cup (80ml) oil and 1 tbs vinegar in a bowl. Season and set aside. Place fennel in a bowl and toss with remaining 1 tbs vinegar. Set aside.

Step 2

Heat a chargrill pan or barbecue to high heat. Brush the witlof with 1 tbs olive oil. Cook, turning occasionally, for 5-6 minutes until charred. Remove from pan and set aside to cool. Keep the pan over high heat.

Step 3

Drizzle the squid with the remaining 1 tbs oil. Season, then grill, turning halfway, for 4-5 minutes until cooked through and charred. Remove from pan.

Step 4

Arrange fennel, squid and witlof on a serving platter and scatter over the olives and hazelnuts. Drizzle over dressing and top with reserved fennel fronds to serve.