16 oil-cured black olives (pitted and roughly chopped)
1lb fresh squid tubes (butterflied)
1 tablespoon Harissa paste
1 teaspoon fresh lemon juice
1 teaspoon olive oil
In a small mixing bowl add your minced shallots, then cover with the champagne vinegar and the honey. Next add your mustard, mix to incorporate then slowly whisk in your oil. Once the oil has been incorporated add in your herbs and season with salt and pepper. Reserve until needed.
Marinate your squid with the Harissa paste, lemon juice and olive oil and refrigerate till ready to grill. Don't allow to marinate more than 2 hours.
Place cut melons into a mixing bowl and lightly dress with vinaigrette. Arrange on 4 plates being sure to separate the different varieties of melons. Season with salt and pepper then sprinkle the melons with the olives and feta. Using the same bowl place the arugula in and lightly dress with your vinaigrette. Place squid on very hot grill for no more than two minutes they will curl and that's ok but try to get a good char on them. Remove from the grill and slice into thin rings, arrange the cut squid onto the melons then using the arugula that you have tossed with your vinaigrette place a little pile on each plate. Serve at once.
Since the melons needed are much larger than the recipe calls for there will be extra melons but I'm sure it won't be hard to find a use for them.