METHOD
METHOD:
Make Lemon Marinade: whisk all ingredients together.
Cut the squid tubes into thick strips and stir through the marinade. Cover and chill for at least 20 minutes (overnight is fine).
Heat olive oil in a small frying pan, add capers and fry until they pop open. Drain on paper towel until needed.
Heat a barbecue or char-grill plate.
Make Lemon Dressing: whisk all ingredients together.
Add fennel, shallots, beans and parsley and toss to combine.
Place bread on the grill plate and cook on both sides until well coloured. Rub each slice with the garlic clove. Drizzle with olive oil, sprinkle with salt and keep warm.
Drain the squid from the marinade and barbecue for about 2 minutes, turning occasionally, until it is just opaque.
Gently toss through the fennel mixture, pile onto toasted bread, scatter with fried capers and serve.
