Preheat oven to 400°F (200°C, gas mark 6).
Cut eggplant into bite size irregular chunks by cutting a diagonal chunk, rolling it over by 1/4, cutting another diagonal chunk, rolling it 1/4, etc. Or you can just cut it into cubes.
Dump the eggplant onto a baking sheet and drizzle over 1 tablespoon of the olive oil, then season with a pinch of salt and pepper and toss.
Put in the oven for 20 minutes, flipping once half way through. Take out of the oven and set aside to let cool.
While the eggplant is roasting, bring a large pot of water with a hefty pinch of salt to a boil.
Fill a large bowl with ice cold water (use ice cubes if you have to) and set it nearby.
Add the peas to the boiling water and cook for 1 minute. Use a slotted spoon to immediately transfer them over into the ice water.
Repeat with the zucchini and fennel bulb.
Now drop the squid in the boiling water and cook for about 1 and 1/2 minutes, no longer than 2 minutes.
Remove with a slotted spoon and add to the ice water.
Drain the vegetables and squid into a colander. Pick out the squid tubes and cut into bite sized rings. Cut off the tentacles if they are still attached and cut them in half if they are larger than bite sized.
Add the squid and blanched veggies to a large salad bowl. Add the rest of the ingredients (making sure that the eggplant has cooled down and isn’t added while piping hot) except for the salt.
Taste and add enough salt that the salad pops with flavour. It should be nice and tart, add more vinegar if it tastes a little bland.
Serve immediately. Enjoy!