Name: Chilli Squid with Butternut Salad
Yield: Serves 4-6
Ingredients: ½ lebanese cucumber, thinly sliced; 1 cup fresh coriander leaves, roughly chopped; ½ cup fresh mint leaves, roughly chopped; 1 cup (165 g) roasted unsalted peanuts, roughly chopped; Freshly ground black pepper; 1 cos lettuce, leaves finely shredded; 1 kg butternut pumpkin; 2 tbsp peanut oil; 1 small red onion, peeled, finely chopped; 2 birdseye chillies, de-seeded and finely chopped; 3 tbsp soft brown sugar; 1 spring onion, finely chopped; 1 tbsp soy sauce; 6-8 squid tubes; ⅓ cup (80 ml) fish sauce; juice of 4 limes; juice of 3 lemons; 1 tbsp lemon grass, sliced finely; 2 tbsp fresh ginger, peeled and chopped finely; 8 cloves garlic, crushed; 2 tbsp white wine vinegar; 3 tbsp olive oil