650g Gould’s Squid, cleaned
Zest and juice of 1 lime
1 medium red chilli, seeded and sliced
1 clove garlic, sliced
Peanut oil
1 Granny Smith apple
1 cup bean sprouts, trimmed
¼ cup coarsely chopped coriander leaves
¼ cup coarsely chopped mint leaves
1/3 cup roasted unsalted peanuts or cashews, coarsely chopped
2 green onions, thinly sliced
12 baby cos or iceberg lettuce leaves

Salad dressing
1 tablespoon lime juice
1 tablespoon fish sauce
1 tablespoon palm sugar

Cut cleaned Squid tube open, lay flat and score the flesh (on the inside) and flaps with angled cuts, turn the Squid and repeat to form a crosshatched or diamond pattern. Cut into bite size pieces. Cut thick legs in half lengthways then into bite size pieces. (See notes)
Combine lime zest and juice, chilli and garlic. Pour over Squid, cover and refrigerate for 20-30 minutes.
Heat BBQ or char-grill plate.
Combine salad dressing ingredients in a large bowl.
Brush BBQ with peanut oil and cook Squid, in batches if necessary, over a high heat until just cooked, when the flesh changes from translucent to white.
Remove Squid from heat, toss with dressing. Set aside to cool.
Cut unpeeled apple into thin slices, about 5mm thick. Stack slices and cut into thin strips 5mm thick, discarding the seeds.
Combine squid and dressing, apple strips, bean sprouts, coriander, mint, peanuts and green onions.
Spoon into lettuce cups and serve.