800 g (1 3/4 lb) squid, cleaned and tentacles removed
finely grated rind and juice of 1 lime
1 teaspoon ground cumin
2 teaspoons piri piri seasoning
1 red chilli, deseeded and finely diced
1 teaspoon sea salt
1 garlic clove, crushed
4 tablespoons olive oil, plus extra to serve
small handful of mint leaves, roughly chopped
small handful of coriander leaves, roughly chopped
lime wedges, to serve (optional)
Cut down the side of the squid so that it can be laid flat on a chopping board. Using a sharp knife, lightly score the inside flesh in a crisscross pattern, which will help to tenderize it, and cut into bite-sized pieces.
Put the squid pieces in a shallow non-reactive bowl. Mix together the lime rind, cumin, piri piri seasoning, red chilli, sea salt, garlic and oil in a small bowl, then rub into the squid. Cover and leave to marinate for 10–15 minutes.
Meanwhile, using a mandolin, finely shred the cucumber and set aside.
Heat a nonstick, ridged griddle pan until smoking hot. Remove the squid from the marinade, add to the griddle pan and cook for no more than 2 minutes on each side, pushing the squid down with the back of a fish slice, until it is just cooked through. Transfer to a large shallow bowl.
Add the cucumber and chopped herbs to the bowl and toss to mix well. Serve immediately, with a drizzle of extra olive oil and lime wedges, if liked.