Barbecued cuttlefish with chorizo and pine nut salad

Method

1. Cut the cuttlefish open to form one large flat piece/s – trim, then score the flesh into diamond shapes with a very sharp knife. Cut into bite sized pieces and put into a bowl.
2. Pour in ¼ cup of olive oil and toss the cuttlefish in it – let sit for 15 minutes and if any longer, refrigerate.
3. Put the capsicum, pine nuts and tomato halves into the salad bowl – mix the lemon zest, juice and salt and pour over the capsicum mix; add the chopped parsley and toss together – refrigerate until ready.
4. Put the cuttlefish onto a medium hot barbecue flat plate, scored side down; these pieces will curl so you need to move them around to ensure all the surfaces are exposed to the heat. Cuttlefish cooks quickly – do not overcook as it toughens. Lift from the barbecue and put into a bowl – tip over the capsicum mixture and toss to coat and cool the fish. Let rest.
5. Put the chorizo slices on the hot barbecue grill – let crisp and brown, then remove.
6. Pour 2 tablespoons of olive oil over the rocket leaves and toss – divide the sausage slices onto individual plates; add some salad on top of the sausage and put pieces of the cuttlefish and capsicum mixture on top and around the salad. Spoon over any juices from the cuttlefish.