Chilli Squid with Butternut Salad

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