Cut squid open lengthways. Score the inside lightly in a criss-cross fashion and cut into 4 x 6cm pieces.
Drizzle with olive oil, season with sea salt and pepper, place on a hot griddle and cook for 2-3 minutes.
For the dressing::
Remove seeds from chilli, peel garlic, chop coriander root; pound the dry ingredients in a pestle and mortar. Squeeze in the lime juice, and season to taste with fish sauce.
For the salad::
Toss the papaya, cucumber, avocado herbs, lime leaves, spring onions and peanuts together and dress.
Arrange the salad on a plate then top with the squid, garnish with lime and serve.
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