Clean the squid (800 grams for 4p) and cut in smaller pieces. Marinate in 2 chopped garlic cloves, the zeste of 1 lime, 2 table spoons of olive oil, pepper and salt. Store in the fridge. Peel two small cucumbers. Remove the seeds. Mix with 400 grams of low fat Greek yoghurt, 1 chopped garlic clove, pepper, salt and a drizzle of good olive oil. Store the tzaziki in the fridge. Serve with a large salad (ice berg salad, chopped tomatoes, black olives. Not really typical, but the left over of a red cabbage and 1 sliced red onion, both marinated in 2 table spoons of red wine vinegar and 2 table spoons of olive oil, adds extra color. Bake 800 grams of potato wedges mixed with 1 table spoon of paprika powder, 1 teaspoon of chili powder, olive oil and salt on baking paper in the oven at 180° for 30-40 mins. Bake the squid shortly on a high fire. Serve everything together. PS don’t forget to grill feta cheese, marinated in olive oil and 1 table spoon of dried oregano! Enjoy this sunny meal with lovely friends.