500g Cuttlefish, cleaned
½ cup extra virgin olive oil
2 cloves garlic, finely sliced
3 small red chillies, seeded and finely chopped
1½ teaspoons chopped oregano leaves
2 red capsicums, seeded and cut into chunks

Tzatziki
1 small Lebanese cucumber
1 clove garlic, crushed
200g Greek-style plain yoghurt
Salt and cracked black pepper

Cut Cuttlefish hoods down one side and open out flat. Score the inside of the flesh with angled cuts, turn hoods around and repeat so that the cuts form a crosshatched pattern. Slice into wide strips.
Combine the olive oil, garlic, chilli, oregano, and capsicum in a bowl.
Add Cuttlefish, cover and marinate for at least 30 minutes.
Make the Tzatziki: halve the cucumber, discard the seeds and grate coarsely. Place in a clean tea towel and squeeze to remove any excess moisture. Combine with garlic, yoghurt, salt and pepper. Refrigerate until ready to serve.
Heat a BBQ, frying pan or char-grill plate.
Arrange the capsicum on the grill, skin-side down. Cook until the skin starts to blister, turn, cook for another minute or 2 until it colours, then remove and set aside. Remove the Cuttlefish from the marinade and cook on the grill for 2-5 minutes, turning occasionally, until the skin is brightly coloured.
Arrange capsicum on a serving platter, pile the Cuttlefish on top and serve with Tzatziki on the side.