1. Clean and finely slice the squid and put it in a bowl with lemon zest, olive oil, and chopped thyme. Refrigerate until needed.
2. Set the oven to 350°F (177°C). Line a baking tray with baking paper.
3. Put balsamic vinegar, honey oil, and thyme into a bowl.
4. Peel the onions by dropping them into boiling water for 1 minute, then draining to remove the skin. Peel.
5. Toss the onions in the balsamic mixture, then onto the baking tray. Cover with foil and roast for 25 minutes. Discard the foil and roast a further 20 minutes, or until caramelized and soft. Set aside.

To make the dressing

1. Put olive oil, lemon juice, balsamic vinegar (and honey, if using), whole thyme, garlic, salt, and pepper into a jar and shake until emulsified.
2. Heat the BBQ or grill plate while you prepare the salad.
3. Put the cucumbers, olives, parsley, tomatoes, and onions into a bowl.
4. Toss the squid onto the grill, adding the thick tentacles first. Let them scorch and turn opaque for 2 minutes before adding the remaining squid and cook until charred and opaque, approximately 3 minutes.
5. Let the squid rest for a couple of minutes; otherwise, it will be tough.
6. Add the squid to the salad and toss with half the dressing. Taste and add more if needed.