Preparation time 20 minutes (plus standing time), cooking time 10 minutes.

1) Cut squid in half lengthways, score inside surface of each piece, diagonally, into 2cm-wide strips.

2) Combine cumin, dill, juice, sauces and oil in small jug, mix well.

3) Combine squid, rind and garlic in large bowl with half of the cumin mixture. Cover, refrigerate 1 hour. Cover remaining cumin mixture, refrigerate until required.

4) Drain squid, discard marinade.

5) Cook squid on heated oiled barbecue, uncovered, until browned all over and cooked through, cover to keep warm.

6) Halve cucumbers lengthways, cut into thin slices. Combine cucumber with capsicum and watercress in large bowl.

7) Stir the water into reserved cumin mixture. Pour over salad, toss gently to combine. Serve squid with salad.

 

Serves 4, per serving 17.5g fat, 1606kj.

 

Tip: squid can be substituted with baby octopus, if preferred.