for the Greek sauce:
for the stuffed squids:
Stir-fry the bacon cubes until they are brown, drain them on paper towel and mix the potatoes (that you had boiled and mashed), the citrus peel and the minced garlic clove. Add salt and pepper.
Stuff the squid for 3/4 of their size with the potato filling and bake them at 180°C for 12 minutes. While cooking, the squids may get smaller, so do not stuff them too much, otherwise the filling may go out.
Mix the yogurt with grated cucumber and minced garlic, then season with a trickle of oil, salt, pepper and a few drops of lemon juice.
Place the squids and the Greek sauce on the serving plate, together with a few leaves of lettuce.
If you wish so, add some orange segments to the lettuce.