Clean, wash and tap dry the cuttlefish with a paper towel.
In a larger bowl place cherry tomatoes and olives. Remove the seeds from the cucumbers, slice and add in the bowl.
Heat up the BBQ open grill plates well, spread with oil and grill the cuttlefish, each side 3-4 minutes. Remove from the BBQ, sprinkle with Vegeta Delight stock and add to the prepared salad.
Dressing: Combine olive oil, garlic, parsley, orange juice and lemon juice. Mix well and pour over the salad.
Take care not to overcook the cuttlefish as they can become too tough and chewy.
You can use squid instead of cuttlefish in this recipe.