Take the body of the squid and chop into pieces, score the flesh in a criss-cross pattern being careful not to cut all the way through Cut the tentacles into manageable sized pieces Drizzle the squid with olive oil, a little lemon juice and season with salt Put onto a hot barbecue or grill pan and cook until the flesh has turned opaque, this will just take a few minutes To make the dressing mix together the tomatoes, chilli, parsley and garlic, add a drizzle of olive oil, the juice of half a lemon and a splash of Agrodolce vinegar Remove the squid from the barbecue or grill and drizzle the dressing over the top Serve with fresh bread to soak up the juices