1.

To make the dressing, heat a barbecue or chargrill pan to high heat.

2.

Brush 1/2 tsp oil over the cut side of each lemon. Grill, cut-side down, for 3 minutes or until charred. Set aside to cool, then juice 2 lemon halves, reserving remaining halves to serve. Sieve juice into a bowl and whisk in vinegar, garlic and remaining 1/3 cup (80ml) oil until well combined. Set aside.

3.

To make the stuffing, heat 11/2 tbs oil in a frypan over medium heat and add onion, garlic and chilli. Cook, stirring occasionally, for 5 minutes or until soft but not coloured. Transfer to a bowl and allow to cool. Add remaining ingredients, except calamari, then season and stir to combine. Fill each calamari tube two-thirds full, being careful not to overfill (calamari will shrink during cooking). Seal each tube opening and secure reserved tentacles to the sealed base with a toothpick. Lightly brush remaining 11/2 tbs oil over squid and grill, turning halfway, for 4 minutes or until charred and filling is cooked through. Transfer to a plate and stand for 5 minutes to rest, loosely covered with foil. Remove toothpicks and slice each calamari into 5-6 pieces. Sprinkle over extra parsley and serve with dressing and charred lemon