Grilled squid salad

Cut 150g squid hoods down the centre. Using a sharp knife, lightly score inside flesh in a crisscross pattern and cut into 2cm-thick strips. Combine pinch each freshly ground pepper, salt and Chinese fivespice. Toss squid in spice mixture. Heat a non-stick wok. Lightly spray squid with oil and stir-fry until just cooked through. Set aside. Combine ½ cup mixed salad leaves, 1 tsp chopped green shallots, 1 tomato (chopped) and ¼ Lebanese cucumber (chopped). Top salad with squid. Whisk 1 tsp each of lime juice and sweet chilli sauce. Drizzle dressing over squid. Serve with 2 x 40g steamed baby chat potatoes.