Step 1

For the parsley and caperberry salad, place the caperberries, parsley and preserved lemon in a bowl. Heat 1cm olive oil in a large frypan over medium-high heat and shallow-fry bread, tossing with tongs, for 3 minutes or until golden all over. Drain on paper towel, then add croutons with vinegar and oil to the bowl and toss to combine.

Step 2

Rub the squid all over with olive oil. Heat a chargrill pan or barbecue over high heat and cook the squid for 2-3 minutes, turning to colour all over until a lovely mottled burgundy. Remove from the heat, drizzle with a little oil, sprinkle with extra chopped parsley and rest for a couple of minutes. Serve with the salad and lemon wedges.