1. Clean and finely slice the Squid ( you can score it if you like) and put it in a bowl with lemon zest, olive oil and chopped thyme. Put into the refrigerator till needed
2. Set the oven 180C/350F. Line a baking tray with baking paper. Put the balsamic, honey oil and thyme into a bowl. Peel the onions by first dropping into boiling water for 1 minute and draining, to remove the fine skin, peel. Toss the onions in the Balsamic mix, then onto the baking tray. Cover with foil and roast for about 25 minutes before discarding the foil and roasting a further 20 minutes or till caramelized and soft. Set aside . You can make these the day before if you like.

To make the dressing

1. Put the olive oil, lemon juice, balsamic ( honey if using) , whole thyme and garlic and salt and pepper into a jar and shake till imulsified.
2. Heat the BBQ or grill plate whiile you put the salad together.
3. Put the cucumbers, olives, parsley, tomatoes and onions into a bowl. Then toss the squid onto the grill adding the thick tenticles first. Let them scortch and turn opaic for a 2 minutes before adding the remainder of the squid and cook till chared and opaque, approximately 3 minutes. let the squid rest for a coupkle of minutes or it will be tough.
4. Add the squid to the salad and toss with ½ the dressing. Taste and add more if you like.