Step 1

Cut each squid tube in half lengthways. Use a sharp knife to score one side of squid in a diamond pattern. Cut each piece in half lengthways.

Step 2

Combine the squid, oil, turmeric, garlic, and chilli in a large bowl. Cover and place in the fridge for 1 hour to develop the flavours.

Step 3

Heat a barbecue flat plate or chargrill on high. Cook the squid for 3 mins each side or until browned and cooked through. Cut the squid into smaller pieces.

Step 4

Combine the squid, spinach, onion, mint and parsley in a large bowl. Combine the extra oil, lemon juice, sweet chilli sauce and extra garlic in a bowl. Add to the squid salad and toss to coat. Season to serve.