Cipollini Onions with balsamic and BBQ Squid

• 1 kg squid cleaned and sliced
• 1 teaspoon thyme chopped
• 1 teaspoon lemon zest
• 40 ml olive oil 2 Tablespoons
• 6 whole baby cucumbers cut in half or 1 small Lebanese Cucumber
• 1/2 cup black olives
• 1 cup cherry tomatoes - I used sweet orange ones sliced
• 1/4 cup parsley sliced

The onions

• 500 gm cipollini onions or quartered Spanish onions
• 80 ml Balsamic vinegar aged 4 Tablespoons
• 80 ml olive oil 4 Tablespoons
• 40 ml honey 2 Tablespoons
• 4 prigs thyme picked chopped
• 2 gm salt and pepper

Dressing

• 50 ml lemon juice Juice of 1 lemon
• 20 ml balsamic 1 Tablespoon, sweet
• 1 teaspoon Dijon mustard heaped
• 60 ml olive oil 3 Tablespoons
• 1 prig thyme
• 1 clove garlic 1/2'd
• 5 gm salt and pepper