Jan 2, 2026
Vegan Warm Mediterranean Lentil Bowl
Discover the comforting yet vibrant flavours of Spain in this entirely plant‑based lentil bowl. We
Serves 4 | Prep 15m | Cook 1h
Summer BBQs – Cooking Fish Over Fire!
Serves 4 | Prep 15m | Cook 10m
Some tips to elevate your BBQ game? Here, our very own Tom Bunn shares his go-to secret for perfectly cooked fish on the grill – and it works beautifully with squid too. Bring a taste of the Mediterranean to your BBQ with this simple yet irresistible recipe. Using just three premium ingredients – Moscatel vinegar, extra virgin arbequina olive oil and Flor de Sal – you’ll create a caramelised glaze that enhances the squid’s natural sweetness. Perfect for al fresco dining, and ready in minutes.Ingredients
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Fish
- 4–6 small whole squids, cleaned
For the dressing
- O-Med Moscatel Vinegar
- O-Med Extra Virgin Olive Oil Arbequina
- O-Med Flor de Sal
Method
- Preheat the grill to high. Lightly oil the grill grates or brush with olive oil to prevent sticking.
- Combine equal parts Moscatel vinegar, extra virgin olive oil, and a pinch of Flor de Sal in your spray or squeeze bottle. Shake well.
- Lightly baste the squid all over with the mixture just before placing it on the grill. Grill the squid for 2–3 minutes per side, spraying occasionally—this creates a beautifully caramelised, slightly crispy exterior.
- Remove when the squid is firm and lightly charred at the edges. Transfer to a serving plate and give it one final misting of the Moscatel glaze. Serve immediately.
Chefs Notes
The Moscatel vinegar caramelises wonderfully, giving the squid a tangy-sweet, crispy finish packed with flavour. Quick, easy, and absolutely delicious!
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